Meringue Dream
Meringue Layers:
4 egg whites
200 g powdered sugar
2 tbsp cocoa powder
Coffee Cream:
1 tbsp instant coffee
2 tbsp boiling water
100 g butter
150 g powdered sugar
Dissolve the coffee in the boiling water and let it cool. Whisk together with butter and powdered sugar.
Chocolate Cream:
200 g chopped chocolate
1 1/2 dl double cream
Heat the cream and pour it over the chocolate. Let it sit for a few minutes, then stir until smooth. If you prefer the cream thicker, refrigerate for 20-30 minutes.
Instructions:
Preheat the oven to 150°C.
In a clean bowl, whisk the egg whites until they start to foam. Gradually add the powdered sugar while whisking until stiff peaks form. Sift the cocoa powder into the mixture and fold it in gently with a spatula.
Draw three 22 cm circles on baking parchment to spread the meringue evenly. Bake the meringue layers for 40 minutes.
Place one layer on a cake plate and spread half of the coffee cream and 1/3 of the chocolate cream over it. Add the second layer and repeat. Pour the remaining chocolate cream over the top of the cake.
Serve with whipped cream.