Miguel ( the unico hijo) was in meringue heaven over the weekend. I have this Mocha Mousse Meringue recipe for years now but would always put off making it. Looking at the photo next to the long list of instructions, it looked so complicated to make. Turned out not really and the satisfied look on my boy’s face while having his serve was worth the work.Ingredients
- 200 g dark cooking chocolate, melted
- 6 egg yolks
- 1 tbs instant coffee powder
- 1 tbs water
- 2-1/2 cups cream, whipped
1. Preheat oven to 150C degrees. Line four trays with baking paper. Mark 22cm circles on three trays and draw straight lines, 3 cm apart on the remaining tray.
2. Place egg whites in large dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating constantly after each addition. Beat 5-10 minutes until thick and glossy and all sugar has dissolved. Gently fold sifted cocoa mixture into meringue mixture.3. Divide meringue mixture into four portions. Spread three portions onto trays evenly covering marked circles. Place remaining portion in a piping bag fitted with plain nozzle. Pipe along lines over marked lines. Bake meringues for 45 minutes or until pale and crisp. Check meringue strips occasionally to prevent overcooking. Turn off oven, cool meringues in oven with door ajar.4. To make filling: Place melted chocolate in bowl, whisk in egg yolks and dissolved coffee and water; beat until smooth. Fold in whipped cream, mix until combined. Refrigerate until mousse is thick and cold.5. To assemble: Place one meringue disc on serving plate, spread with one-third of the mousse mixture. Top with another meringue disc, spread with half remaining mousse mixture. Repeat with remaining meringue disc and chocolate mousse. Run knife around edge of meringue cake to spread evenly over edge.6. Cut or break meringue strips into 5 cm pieces. Pile strips diagonally around outer edge, sticking them to mousse. Pile remaining strips on top of cake. Dust with cocoa powder. Refrigerate until firm.