- Step 1
For the meringue, heat the oven to 300 F. Whip egg whites with salt and cream of tartar, gradually adding sugar until stiff.
- Step 2
Fold in hazelnuts mixed with cornstarch, then gently marble in melted chocolate. Bake until dry and cool.
- Step 3
Prepare the yolk-based cream, cool it, then combine with cream cheese and whipped heavy cream.
- Step 4
For the sponge cake, beat eggs with sugar until very fluffy, fold in flour and vanilla, bake, and cool.
- Step 5
Combine coffee, Kahlua, and sugar for the syrup.
- Step 6
Assemble layers of coffee-moistened sponge, cream, and the nutty chocolate meringue.
- Step 7
Cover with remaining cream, shredded chocolate, and toasted hazelnuts. Chill thoroughly before slicing.
- Calories:672 kcal34%
- Protein:15 g30%
- Carbohydrates:69 g27%
- Sugar:57 g114%
- Salt:0.5 g8%
- Energy:2812 kJ34%
- Fat:39 g56%
Tiramisu Meringue Cake is a Delights of Culinaria recipe built around Egg Whites, Salt, Cream of Tartar. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as dessert and yields about 14 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
