Ingredients

Cooking

1 . Stage

Whip the egg whites into a stiff foam. Add the sugar in a few strokes. Beat until the whites hold their shape.

1. Stage. Whip the egg whites into a stiff foam. Add the sugar in a few strokes. Beat until the whites hold their shape.

2 . Stage

Add the powdered sugar and mix gently with a spatula (turn the spatula to one side and the bowl to the other). Add the starch and stir.

1. Stage. Add the powdered sugar and mix gently with a spatula (turn the spatula to one side and the bowl to the other). Add the starch and stir.

3 . Stage

Drop the whipped whites onto a parchment-lined baking sheet and sprinkle with powdered sugar. Bake the meringue in an oven preheated to 100 C for 60 minutes.

1. Stage. Drop the whipped whites onto a parchment-lined baking sheet and sprinkle with powdered sugar. Bake the meringue in an oven preheated to 100 C for 60 minutes.

4 . Stage

Prepare the coffee extract. Dissolve the coffee in water (50 ml).

1. Stage. Prepare the coffee extract. Dissolve the coffee in water (50 ml).

5 . Stage

In a saucepan make caramel: combine the sugar with water (50 ml) and cook until the caramel turns brown. Introduce the coffee solution.

1. Stage. In a saucepan make caramel: combine the sugar with water (50 ml) and cook until the caramel turns brown. Introduce the coffee solution.

6 . Stage

For the fouetté cream, whip the cream. Add a little (1 tsp) coffee extract. Pour the remaining coffee extract into a jar and store in the refrigerator.

1. Stage. For the fouetté cream, whip the cream. Add a little (1 tsp) coffee extract. Pour the remaining coffee extract into a jar and store in the refrigerator.

7 . Stage

From the chocolate and part of the meringue make a crumb.

1. Stage. From the chocolate and part of the meringue make a crumb.

8 . Stage

Combine the two meringue circles with whipped cream.

1. Stage. Combine the two meringue circles with whipped cream.

9 . Stage

Spoon the cream over the resulting cake (hold it with your fingers at the base) and roll it in chocolate chips or meringue crumbs. I was more comfortable with meringue crumbs.

1. Stage. Spoon the cream over the resulting cake (hold it with your fingers at the base) and roll it in chocolate chips or meringue crumbs. I was more comfortable with meringue crumbs.