Marengo Cavour

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups whipping cream
• 1 teaspoon instant coffee
• 4 tablespoons frangelico
• 2 tablespoons kahlua
• 1 teaspoon vanilla
• 10 ounces semisweet chocolate

Recipe

• 1 combine 6 eggs whites and 1/2 tsp cream of tartar. beat at highest speed just until frothy.
• 2 continue beating and add 1 cup of sugar, 1 tbls. every minute, sprinkling it gradually over the mixing whites.
• 3 add 1tsp. vanilla and beat for 2 minutes. the whites should hold very stiff, sharp unbending peaks.
• 4 trace two 8â€? circles on parchment paperand place on two baking sheets. using pas-try bag with plain tip, spread half of meringue on each disk. on second circle pipe with decorative swirls and puffs.
• 5 bake in 250 f oven 1 1/2 hours (color should be pure to pale amber). switch meringues halfway through baking. turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
• 6 blend 1 teaspoons instant coffee powder, 4 tbls.frangelico, 2 tbls. kahlua and 1 teaspoons vanilla.
• 7 beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
• 8 place flat meringue on plate, spreadwhipped cream just on top disk. place decorative disk on top. cut in wedges.