Merveilleux
Ingredients
- Meringue: 4 egg whites, 1/4 tsp cream of tartar, pinch of salt, 200 g sugar
- Filling and coating: 500 ml cold heavy cream, 2 tbsp sugar, 1 tsp vanilla
- chocolate shavings, for coating
The merveilleux originated in Belgium and builds height and texture from contrast: two crisp, airy meringue disks sandwiched around a thick layer of whipped cream, then the whole dome is coated in more cream and rolled in chocolate shavings for a rustic, textured finish. It's best assembled just before serving, while the meringue is still fully crisp.
Method
Whip the egg whites with cream of tartar and salt to soft peaks, then gradually add the sugar and continue whipping to stiff, glossy peaks.
Pipe or spread the meringue into rounds on lined trays and bake at a low temperature, around 100-110°C (210-225°F), for about an hour, until fully dried and crisp. Cool completely.
Whip the cold cream with sugar and vanilla to stiff peaks.
Spread a thick layer of whipped cream on one meringue disk and top with a second disk to form a dome shape.
Cover the whole dome generously with more whipped cream.
Roll the cream-coated dome in chocolate shavings until fully coated.
Assemble just before serving to keep the meringue crisp.
