A simple and proven recipe for a homemade dessert of chilled meringue, modeled on the famous Wedel marshmallow. The foam interior is fluffy, delicate, almost heavenly homemade marshmallow.
The icing cuts perfectly and does not leave streaks on the white interior. I also highly recommend my recipe for a 3-bit no-bake cake.
Ingredients for the topping
- Four tablespoons of cocoa
- Two tablespoons of butter
- Two tablespoons of sugar
- Seven tablespoons of cream, 30%
- a flat spoon of gelatin
- 50 ml of boiling water
Ingredients for the foam
- Six raw egg whites – 200 g
- 3/4 cup of fine sugar
- Two tablespoons of lemon juice
- Two drops of cream flavor
- Two tablespoons of gelatin
- 120 ml of boiling water
Marshmallow
Mold: I used a 20-30 cm baking tray. It can also be a cake tin with a diameter of 24 cm. Line the bottom with parchment (baking paper).
Chocolate icing
Pour the cream into the pot. Add butter, cocoa, and sugar. Heat everything on medium heat. Mix the mass until it becomes uniform. Grind any lumps or, as a last resort, pass them through a filter. Pour gelatin into a small bowl and pour some boiling water over it. Stir until the gelatin is completely dissolved. Mix well with the hot gelatin in the butter, cocoa, and sugar mixture. The icing will not be set within 20 minutes. This is enough to prepare the meringue cream.
Meringue foam
Pour boiling water over two tablespoons of gelatin (no more than half a glass). Stir until completely dissolved and set aside to cool.
Pour boiling water over the eggs. Separate the whites from the yolks. Set aside the yolks for another recipe, e.g., for yeast dough. Place the egg whites in a tall glass bowl. Beat the egg whites with a mixer, starting with a lower speed and gradually increasing it. Beat the egg whites for no longer than 3 minutes to avoid breaking any air bubbles.
Start adding sugar. After each spoonful, mix at high speed until the sugar combines with the foam and dissolves completely. This will take approximately 1 minute. Add the lemon juice and cream flavoring once you have added all the sugar. Mix just a moment. The result should be a smooth, thick, shiny egg white mass.
Pour the slightly cooled gelatin into the meringue foam. Mix the mixture at minimum speed for a while.
You can pour a thin layer of icing onto the parchment-lined bottom of the form and spread it with a pastry brush. However, you can immediately add the meringue foam without creating a bottom. Level the surface. Pour the rest of the chocolate icing over the foam. Also, smooth the surface. Place the mold in the refrigerator for at least 2 hours until completely set.
Enjoy your meal.
