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Cuisinart DLC-5 7-Cup Capacity Food...

MERINGUE CAKE

Serves 8

Using the idea of chocolate ganache, similar to the filling of truffles, and combining it with a lightly spiked mascarpone cream makes an indulgent and unique dessert.

8 egg whites
1 teaspoon cream of tartar
1 tablespoon white vinegar
2 cups confectioners sugar

Ganache:
2 1/2 cups whipping cream
14 ounces bittersweet chocolate, broken into small pieces

Mascarpone Cream:
1 cup whipping cream
2 tablespoons granulated sugar
1/2 cup crème de cacao
2 cups softened mascarpone

Garnish:
3 ounces white chocolate

1. Preheat oven to 250°F (120°C). Line the bottom of 3 9-inch round cake pans with parchment paper.

2. In a bowl with an electric mixer, beat egg whites, cream of tartar, and vinegar until medium thick. Slowly add in sugar and beat until mixture is thick and glossy and forms stiff peaks.

3. Spread meringue in prepared pans. Bake meringues for 1-1/2 hours or until crisp
4. To make ganache, bring cream to boil. Remove from heat and stir in chocolate. Stir occasionally until chocolate is melted. Pour into a bowl and refrigerate, stirring occasionally until thickened but soft enough to spread.
5. For mascarpone cream, place whipping cream in a bowl and beat with the sugar until cream holds its shape. Stir in crème de cacao and whisk until cream holds its shape again. Fold cream mixture into mascarpone.
6. Spread 1/3 of mascarpone filling onto meringue. With a spatula dipped in hot water spread one third of chocolate ganache over cream mixture. Repeat layers finishing with ganache.
7. To garnish, place white chocolate in pot on a low heat. Melt, stirring occasionally. Scrape into a squeeze bottle or piping bag and decorate or pipe a personal message onto the cake.

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