Meringue Coffee Cream Torle Recipe
Ingredients
| Beaten egg white mixture for Meringue Shells (recipe at left) | ||
| 1 teaspoon instant coffee powder | ||
| Instant coffee | 4 Tablespoon | |
| Whipping cream | 1 Pint | |
| Milk chocolate | 1 Large, coarsely chopped | |
Directions
Preheat oven to 250°.
Grease two baking sheets and dust with flour; trace an 8-inch circle in flour on each; set sheets aside.
Prepare beaten egg white mixture.
Using a pastry bag with plain tip (or a spoon and spatula), pipe or spread half the mixture onto one baking sheet, making a plain disk.
Shape remaining meringue in an 8-inch solid disk with a decorative -surface of puffs and swirls.
If you have two ovens, position each egg white disk below center in each oven.
If you have one oven, position disks just above and below center, then switch their positions halfway through baking.
Bake for 1 1/2 hours.
Turn off heat and leave in closed oven for 3 to 4 hours to dry; then remove from oven.
While pans are still warm, flex them to pop meringues free, but leave meringues in place to cool completely.
In a small cup, blend coffee powder and coffee liqueur.
In a bowl, whip cream until stiff, then fold in coffee mixture and chopped chocolate.
Place plain meringue on a flat serving dish; spread all the cream filling evenly over top of meringue only.
Place decorative meringue on top of filling.
Cover and refrigerate for 8 hours or until next day to mellow for easy cutting.
If desired, dust top lightly with ground sweet chocolate.
Cut into wedges to serve.
Grease two baking sheets and dust with flour; trace an 8-inch circle in flour on each; set sheets aside.
Prepare beaten egg white mixture.
Using a pastry bag with plain tip (or a spoon and spatula), pipe or spread half the mixture onto one baking sheet, making a plain disk.
Shape remaining meringue in an 8-inch solid disk with a decorative -surface of puffs and swirls.
If you have two ovens, position each egg white disk below center in each oven.
If you have one oven, position disks just above and below center, then switch their positions halfway through baking.
Bake for 1 1/2 hours.
Turn off heat and leave in closed oven for 3 to 4 hours to dry; then remove from oven.
While pans are still warm, flex them to pop meringues free, but leave meringues in place to cool completely.
In a small cup, blend coffee powder and coffee liqueur.
In a bowl, whip cream until stiff, then fold in coffee mixture and chopped chocolate.
Place plain meringue on a flat serving dish; spread all the cream filling evenly over top of meringue only.
Place decorative meringue on top of filling.
Cover and refrigerate for 8 hours or until next day to mellow for easy cutting.
If desired, dust top lightly with ground sweet chocolate.
Cut into wedges to serve.
Chef
