Ingredients
- 8 circles onto the paper
- 4 egg whites
- 2 meringue layers
- 2 baking sheets with parchment paper
- 1 day
- 1 ganache-topped meringue on a (plate)
- 3/4 tip (plain)
- 1/2 borders
- 3 pt raspberries (fresh)
- 1 1/2 pint more cream mixture
- 2 3/4 c cream (heavy)
- 2 1/2 cups cream with remaining (heavy)
- 1 1/2 c sour cream
- 1 1/2 cups cream mixture
- 1 1/2 c sugar
- 1 cup sugar gradually
- 6 oz fine-quality bittersweet
- 1/2 cup sugar until it just holds stiff peaks
- 1 cup more cream mixture to a pastry bag fitted with
- 1/4 cup cream just to a (heavy boil)
- 3 tb water (cold)
- 1 1/2 ts gelatin (unflavored)
- 1 ts vanilla
- 1/4 ts cream of tartar
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 12 wedges with a serrated or electric knife.
