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- 90 g egg yolks
- 65 g caster sugar
- 135 g egg whites
- 50 g caster sugar
- 25 g water
- 110 g dark chocolate
- 30 g chocolate nougat
- 60 g egg whites
- 30g g caster sugar
- 150g g cream
- 40g g caster sugar
- 1 punnet strawberries
- 90 g flour
- 15 g dutch cocoa powder
- 50 ml cream
Whisk 90g egg yolks with 65g caster sugar over baine Marie (boiling pot of water) into a sabayon.
Do not cook eggs. If mixture becomes to warm, take off heat and continue to whisk. When mixture has become light in colour and thickened, set aside.
In separate bowl whisk 135g egg whites, 45g caster sugar and a pinch of salt until forms a soft meringue.
Sift 90g flour and 15g Dutch cocoa together and fold through sabayon, alternating with meringue.
Add water to mixture until blended. (Folding slowly)
In a 14inch tin lined with baking paper, pour out mixture gently. Smooth out to a flat sheet.
Bake 220 degrees for 4-5 minuets.
When removed from oven, sprinkle top with sugar to stop drying out.
Chocolate nougat mousse-
Melt the chocolate and nougat together (140g total). (If you do not have nougat, you can use all as chocolate)
In separate bowl whisk 60g egg whites and 30g caster sugar together to form stiff peaks.
In another bowl whisk 150g cream with 40g caster sugar and splash of Cointreau till forms stiff peaks.
Fold chocolate into meringue mixture, then fold in the cream mixture.
Whip extra 50ml of cream.
Chop punned of strawberries into small chunks. (Save a few for garnishes)
Layer in glass or use a round circle cutter lined with baking paper.
Cut round shape of sponge and Layer. sponge, mousse, chopped strawberries, fresh cream and repeat.
Garnish with strawberries. Or for a little extra crushed nuts and chocolate flakes.
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