Merveilleux
This merveilleux is light as air so perfect as a dessert or indulgent snack.
Merveilleux
This merveilleux is light as air so perfect as a dessert or indulgent snack.
Tools
Ingredients
4 eggs
150 g caster sugar
175 g icing sugar, sieved
1 tsp vanilla extract
600 ml heavy whipping cream
2 tbsp mascarpone
200 g chocolate shavings
200 g cherry
Step by step
Separate the eggs and place the whites in the bowl of the stand mixer fitted with the Wire Whisk. Mix on speed 6 until foamy. Increase the speed to 10 and add the caster sugar 1 tablespoon at a time. Mix until very stiff peaks form.
Gently fold in the vanilla paste and 100 g sieved icing sugar on 1/2 speed. Transfer the merengue to a piping bag fitted with a large tip. Pipe a disc-shaped swirled bottom and dome shaped ‘hat’ for the merveilleux. Bake for 2 hours in a 90°C preheated oven. Let cool at least 1 hour before opening the door of the oven.
Whip the cream together with 75 g icing sugar and mascarpone to a thick consistency (thicker than regular whipping cream). Spread some whipping cream over the base of the merengue, place the ‘hat’ on top. Cover the outside of the meringue with the whipping cream and sprinkle over the chocolate shavings. Put a cherry on top.
