Cuban Chocolate Clouds
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Revision as of 21:27, 16 August 2014 by Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK (talk | contribs) (Created page with "{{Template:CookTools}} <div class="right_imgs" style="float: right; width: 320px;"> {{Template:PageAwaitingImage}} {{recipesummary |ImageComment = |Servings = Serves 4 |Diffi...")
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a gorgeous Cuban chocolate twist on a traditional pavlova
Ingredients
Ingredients
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- 4 egg whites
- 1 teaspoon corn starch
- 1 teaspoon white wine vinegar
- 1 teaspoon pistachio essence
- 1 tablespoon melted Willie's Cacao
- 1 and ¼ cup sugar
Method
- Whip egg wgites and slowly add sugar, 1 tablespoon at a time.
- While contuning to whip the egg whites, a dd in corn strach, vinegar, pistachio essence
- Preheat oven to gas mark 2 or 150 degrees Celsius.
- Melt cacao in double boiler. Fold in cacao slowly into the merengue misture.
- Spoon out dollops of mixture on to parchment paper so they appear like clouds.
- Bake for 1 hour and then turn oven off. Let sit in oven until cool.
Serving suggestions
Great with strawberries or cherries!
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.