This Raffaello meringue cake features a white chocolate cream, almond flakes, and shredded coconut.
Ingredients
Meringue Layers
- Egg whites (6)
- A pinch of salt
- Sugar (300 g)
- Lemon juice (1 teaspoon)
- Cornstarch (2 teaspoons)
- Almond flakes (70 g)
Cream
- White chocolate (100 g)
- Heavy cream (250 ml, 30% fat)
- Mascarpone cheese (250 g)
- Whipped cream stabilizer (1 packet, optional)
- Shredded coconut (1 tablespoon) or Raffaello pralines (4, optional)
For Decoration
- Raffaello pralines (for decoration)
Preparation
For the meringue layers, preheat the oven to 160°C (320°F) with the convection setting. Line two baking sheets or a baking sheet and a cooling rack with parchment paper.
Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until the sugar is fully dissolved and the meringue is thick and glossy. Add the lemon juice and cornstarch, and beat for another minute. Gently fold in half of the almond flakes with a spatula.
Divide the meringue between the two baking sheets, spreading it into two circles approximately 23 cm (9 inches) in diameter. Sprinkle the remaining almond flakes on top. Bake for 5 minutes, then reduce the temperature to 120°C (250°F) with the convection setting and bake for 1 hour and 30 minutes. After baking, turn off the oven, crack open the oven door, and let the meringue layers cool for about 15 minutes. Remove from the oven and let them cool completely (you can bake these a day in advance).
For the cream, break the white chocolate into pieces and place it in a bowl. Add 1/2 cup of heavy cream and heat until the chocolate softens (e.g., in the microwave). Stir until the chocolate is fully melted and combined with the cream. Add the remaining heavy cream and mix well. Cool completely, for example in a bowl placed in a cold water bath.
In a mixing bowl, combine the mascarpone cheese and the cooled chocolate mixture. Beat for about 1-2 minutes until the cream is fluffy. You can add the whipped cream stabilizer towards the end if desired. Chill the cream in the refrigerator for about an hour.
Spread the cream on the bottom meringue layer (reserve 1 tablespoon of cream for attaching the pralines on top of the cake) and sprinkle with shredded coconut or chopped pralines. Place the second meringue layer on top and decorate with Raffaello pralines. Refrigerate until the cream is set, for about 3 hours or longer.
