Raspberry Chocolate Meringue Icebox Cake
Ingredients
4 egg whites
1 ml cream of tartar
300 gr sugar
650 ml cream
190 gr fine-quality bittersweet
8 gr gelatin
45 ml water
350 ml sour cream
4 gr vanilla
1,500 gr raspberries
2 baking sheets with parchment paper
8 circles onto the paper
200 gr sugar gradually
3/4 tip
1 day
60 ml cream just to a
2 meringue layers
1/2 borders
600 ml cream with remaining
100 gr sugar until it just holds stiff peaks
1 ganache-topped meringue on a
350 ml cream mixture
700 ml more cream mixture
240 ml more cream mixture to a pastry bag fitted with
Instructions
the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into dozen wedges with a serrated or electric knife.