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How To make Raspberry Chocolate Meringue Icebox Cake
4 lg Egg whites
1/4 ts Cream of tartar
1 1/2 c Sugar
2 3/4 c Heavy cream
6 oz Fine quality bittersweet
-chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin
3 tb Cold water
1 1/2 c Sour cream
1 ts Vanilla
3 pt Fresh raspberries
1. Preheat oven to 250F. Line 2 baking sheets with parchment paper
and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of
tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in
oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove
from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes.
5. In a small saucepan, sprinkle gelatin over water and soften 1 min.
Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with
1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of
raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with
the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife.
How To make Raspberry Chocolate Meringue Icebox Cake's Videos
Chocolate Raspberry No Bake Cake
This Chocolate Raspberry No-Bake Cake is an easy icebox cake made with just 6 ingredients! It’s easy enough for kids to help with, and everyone will love the combination of dark chocolate, vanilla whipped cream, and tangy fresh raspberries.
PRINTABLE RECIPE HERE:
#sugarhero #cake #nobake #chocolate
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Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues
Meringue is the foundation for so many captivating desserts and on today’s show, Martha shares three different meringue-based desserts: an ethereal meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes, the fancy cousin of baked Alaska. Scrumptious desserts you’ll want to make again and again!
#Meringue #Recipe #MarthaBakes #FullEpisodes #MarthaStewart
00:00 Introduction
00:40 Meringue Wreath
05:59 Chocolate Angel Food Cake
11:40 Almond Dacquoise Bombes
17:25 Merveilleux
23:39 Bonus: How to Pipe a Swirl Effect
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 10 Episode 5.
Full Recipes:
Pavlova Wreath with Berries and Creme Fraiche:
Chocolate Angel Food Cake with Double Chocolate Frosting:
Vanilla Raspberry Baked Alaska:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues
#Yummy World# Raspberry Cloud - Awesome cake with vanilla cream/ raspberries/ meringue cloud
Hi guys!
Today i made my favourite cake Raspberry Cloud!
If you like raspberries,meringues and vanilla creams - you should make this cake :-)
Enjoy!
Tarta de Frambuesa y Chocolate / Raspberry and Chocolate Cake
Sígueme en Instagram: @ettorecioccia
Visita mi web:
The BEST Raspberry Buttercream Recipe - with Real Raspberry Flavor!!
GET THE RECIPE:
The best ever raspberry buttercream recipe with real raspberry flavor! If you’re looking for an amazing, fruity, delicious and pipeable raspberry frosting, this recipe is it! I make my berry buttercream with a zesty raspberry sauce, softened butter and confectioner’s sugar. You can actually smell the real raspberries in this frosting recipe! This recipe is part of my ‘Back to Cake Basics’ series, where I share basic cake, frosting and filling recipes you can mix and match for any cake recipe!
Use this frosting for cakes, cupcakes, macarons and other pastries! This recipe will frost 24 cups; one 3-layer, 8-inch cake; or one 2-layer, 9-inch cake.
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Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
You can always count on Ina to have the perfect ending to a perfect meal! That's right — we're talking dessert. From the BEST chocolate cake to cinnamon baked doughnuts, these are our favorite Ina Garten dessert recipes.
Watch #BarefootContessa and so much more on #StreamOnMax!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:04 - Beatty’s Chocolate Cake
5:11 - Tres Leches Cake with Berries
11:33 - Chocolate Banana Cream Pie
17:34 - Cinnamon Baked Doughnuts
21:41 - Chocolate Ganache Cake
Get the recipes:
Beatty’s Chocolate Cake:
Tres Leches Cake with Berries:
Chocolate Banana Cream Pie:
Cinnamon Baked Doughnuts:
Chocolate Ganache Cake:
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Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network