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  Chocolate Cake Meringue and Chocolate Mousse Actually, this "Chocolate Cake " is really merely a combination of two Italian meringue recipes. One is roasted until crispy, while the other is mixed with Chantilly cream and melted chocolate to make chocolate mousse. When mixed together and topped with raspberries, they offer a lovely contrast of textures suitable for a celebratory event. The emphasis was instead on technique and flavour. It was kind of liberating for me to use a spoon instead of piping out my meringue and mousse. Each layer is made using a spoon. I am confident that the final product will be equally enjoyable to me when topped with fresh raspberries. I was actually able to cook this on a weeknight after work without too much problem (and not despise my life while doing so). Please take note that this is a Chocolate Cake half batch that may easily feed four people. Chocolate Cake - Meringue from Italy One cup of sugar 1/3 cup water 2 teaspoons (optional; no...

  Vanilla Swiss Meringue Buttercream   The amount of buttercream is barely enough, suggest increasing the quantity by 10-20%   10 Egg Whites 337g Caster Sugar 567g Unsalted Butter, cubed and softened at room temperature 2 tbsp Vanilla Extract Rainbow sprinkles or any desired decoration   Direction :  1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat.   2. Insert the mixing bowl into the electric stand mixer and use the whisk attachment to beat on high speed until the meringue thickens and becomes glossy. Let it cool after it reaches room temperature.   3. Reduce the speed to medium and gradually add the cubes of softened butter. It may take a very long time, but the change in texture can be quick, so watch carefully. Stir until the meringue becomes a smooth buttercream consistency....

  Lemony Swiss Meringue Buttercream (with a bit leftover)  Indigents :  •             8 egg whites •             320g caster sugar •             360g unsalted butter, softened •             1.5 tsp lemon extract Steps     Swiss Meringue Buttercream with a hint of lemon (with some surplus)   • 320g caster sugar • 360g softened unsalted butter • 1.5 tsp lemon extract   Actions   1. Set a mixing bowl over a pot of simmering water and add the sugar and egg whites. Beat constantly with a hand whisk until all of the sugar has dissolved. To the touch, the egg whites should feel heated. Take off the heat. 2. Place mixing bowl in electric stand mixer and beat with whisk attachment on high speed until meringue is glossy a...