Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate ...

Spread or pipe the meringue in between the two ... Remove from heat and whisk in the chocolate. Cool to room temperature and drizzle over the cake.

Place into the fridge for at least an hour. Spread a layer of the chocolate cream on the top of each layer of meringue, dot some puffed cranberries, blackberries and red currant into the cream.

A layered cake with delicate meringue, chocolate cream, and preserves offers a suggestion that looks beautiful and wins over the hearts of both household members and guests. The aromatic meringue ...

A chocolate crème patissiere can stand in ... in turn making it soggy. Lemon Meringue Cake Is Best Eaten Within 24 Hours It's ...

The cake is ultra-moist and tender ... with a fine crumb and texture from blanched almond flour. The chocolate-meringue filling is light and mousselike, while the frosting resembles a luscious ...

The recipe, which is from her cookbook "Cooking for Jeffrey," seemed like a basic chocolate cake with the addition of hot coffee and a buttercream-meringue frosting. I'd never made buttercream ...