Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 1 cup chocolate
· 1 cup whipped cream
· 1 loaf pound cake
· ¼ cup brewed coffee
· 3 cups coffee ice cream
· 6 egg whites
· 1 cup sugar
· ½ teaspoon tartar cream
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
In a saucepan, bring cream to boil. Pour over chopped chocolate; whisk until smooth. Refrigerate, stirring occasionally, until cooled, about an hour. Meanwhile, slice pound cake into three layers. Cut it into circles; brush tops with coffee. In a pan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for one minute. Continue beating until egg white mixture reaches 160°C, for 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved. Invert layered cakes onto an ungreased baking sheet and immediately spread meringue, sealing to cover completely. Heat with a kitchen torch until meringue turns light browned and serve.
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