MINIMINI ZABOV

MERINGUES

Ingredients for 16 meringues
250 g icing sugar
4 egg whites

Ingredients for the chocolate cream
50 g bitter chocolate
400 cc fresh milk
6 egg yolks
150 g sugar
40 g plain flour
6 tbsp whipped cream
100 cc Zabov Classic
10 g ground cinnamon
chilli powder according to taste

Method for Meringues
Whip the egg whites with a pinch of salt and when they are half-whipped slowly add 50 g icing sugar. Continue whipping, adding the remaining sugar a little at a time. Whip to stiff peaks. Use a teaspoon to shape meringues as big as small walnuts, placing them well apart on a baking sheet lined with baking paper. Bake for 1 hour at 120°. Cool in the spent, open oven.

Method for Chocolate cream
Heat the milk slowly in a saucepan with the egg yolks, sugar and flour, stirring all the time to avoid lumps forming. Melt the chocolate in a bowl over a pan of hot water then mix it into the hot cream. Allow the cream to cool then add the Zabov Classic, spices and whipped cream. Fill the meringues with the cold cream and decorate with dark chocolate curls.