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Meringue cake

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
3 hours and 30 minutes
INGREDIENTS PER 16 PEOPLE

Semifreddo powder mix, 9oz
Meringues, 7oz
Fresh cream, 17.5oz
Dark chocolate, 1.5oz

PROCEDURE

Crumble the meringues into small pieces, then, using a kneading machine, whip the cream and the semifreddo powder mix at maximum speed for 5 minutes. Spread half of meringue crumbles over the bottom of a spring form tin and cover with semifreddo. Scatter the other half of meringue on top and put the cake into the refrigerator for a minimum of 3 hours. Before serving, remove the cake from the freezer, turn it out onto a serving dish and decorate with dark chocolate flakes.

Recipe by Chef Monica Copetti

Thanks to Menù

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