Dessert Gallery Bakery & Café
INGREDIENTS
Meringue Layers
5 egg whites
2/3 cup granulated sugar
1 cup + 2 tablespoons powdered sugar, sifted
Mousse
6 oz fine white chocolate (such as Tobler)
3 egg whites
2 ½ tablespoons superfine sugar
1 cup heavy cream
1 tablespoon Grand Marnier
Note: you will also need a piping bag, a large round tip (approx ½ inch), a smaller round tip (approx ¼ inch), and parchment paper.
DIRECTIONS
Preheat oven to 300F. Line 2 baking sheets and 3 9" pans with parchment.
Meringue Layers
- Beat egg whites until firm, adding 1/3 cup sugar halfway through. As soon as egg whites are STIFF, add remaining 1/3 cup sugar at LOW SPEED. Gently fold in powdered sugar.
- Pipe bases in cake pans in a spiral with large round tube. Pipe curls in straight lines on baking sheets with small round tube.
- Bake meringues for 1-1 ½ hours. If they brown too quickly, turn down oven temperature by 25F. (Meringues are done when they are dry throughout).
Mousse
- Melt white chocolate in 20-second intervals in microwave. Stir after each period to avoid burning the white chocolate. Cool to room temp.
- Whip cream with Grand Marnier.
- Beat egg whites. At the very END, add sugar.
- Fold cream into COOLED chocolate, then fold egg whites into mixture.
ASSEMBLE
Ice top and sides of meringue layers with mousse. Break rows of curls into 2" pieces. Decorate cake with meringue curls. Dust with powdered sugar.
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