Merveilleux

Dessert

Merveilleux

Here is a dessert that lives up to its name: the alliance of chocolate, coffee and meringue is quite simply… marvelous. Think of preparing your meringues a few days ahead of time, then you’ll just need to whip up the Chantilly cream on D day.

To make the meringues:
Step 1. Open the Ristretto capsule and remove the coffee.
Step 2. Beat the egg whites and pour progressively the 200 g of sugar.
Step 3. Once the eggs whites are high, add the glazed sugar and the ground coffee. Finish mixing with a spatula.
Step 4. Make 8 cm circles with the help of a pastry bag.
Step 5. Bake in the oven for 2 hours at low temperatures (100°C maximum). Set aside in a dry place.

For the Chantilly cream:
Step 1. Whip the fresh cream with the cup of cold coffee.
Step 2. Pour progressively the 20 g of sugar.
Step 3. Tighten the Chantilly cream.

Step 1. Mount on the meringues rose-shaped coffee Chantilly and finish with a meringue on top.
Step 2. Make chocolate shavings, by “scratching” the chocolate bar with a large knife.
Step 3. Roll up the “merveilleux” in the shavings.

Pierre Marcolini’s tip:

Place the “merveilleux” a few moment in the freezer before rolling in chocolate shavings.

For this harmonious dessert, we have two strong elements: the intense Ristretto coffee, intense, that produces vivacious and slightly fruity grilled and the Equatorian chocolate which conveys touches of dried fruits in the mouth. A real gourmet mix that comes notably from the cocoa pods produced  by Pedro Martinetti, located in the region of Los Rios, a superb plantation between 50 and 80 years old.

Recipe taken from the book Chocolat Café, Pierre Marcolini – Editions Laymon – 19,90 €