Marengo Cavour (Italian Meringue Torte)

The name may be unusual, but this meringue torte filled with chocolate and liqueur-laced whipped cream is a truly decadent treat! We only make for special occasions like our anniversary or as extra special treat during the holidays. It is light and sweet and always a crowd pleaser!

There isn't enough of the coffee liqueur to be a problem, but I would still classify this as an adult dessert.


Marengo Cavour (Italian Meringue Torte)

Stuff You Need:

• 4 egg whites
• 1½ tsp cream of tartar
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp instant coffee powder
• 4 Tbs coffee liqueur - NOTE: if you do not have or prefer not to use liqueur, you can substitute for the same amount of brewed or instant coffee (the stronger, the better)
• 2 cups heavy cream
• 1 large milk chocolate bar (~7 oz), chilled and coursely chopped

What To Do:

1. Combine egg whites and cream of tartar in a mixing bowl and beat on high speed until frothy.
2. Continue beating while adding sugar, 1 tsp per minute, sprinkling gradually over the mixing egg whites.
3. Once all the sugar is incorporated, add the vanilla and beat for an additional 2 minutes. The egg whites should be very stiff.
4. Grease 2 parchment-lined baking sheets and dust with flour or spray with something like Baker's Joy. Trace an 8" circle on each sheet.
5. Spread half of the merenge onto one of the baking sheets, making a plain, smooth disk. Repeat on the other sheet with the remaining merenge.
6. Bake both disks at 250F for 90 minutes, then leave in the oven as it cools for 2-3 hours (or over night if possible).
7. To prepare the cream filling, start by blending the instant coffee and liqueur until the coffee has dissolved.
8. Next, in the stand mixer, whip heavy cream until stiff.
9. Fold in the coffee mixture and most of the chocolate. Reserve some for garnish.
10. Spread half of the cream mixture on the bottom merenge and top with the other merenge.
11. Spread the remaining cream mixture on the top merenge and sprinkle remaining chocolate shavings on top.
12. Chill until ready to serve.

NOTE: Typically, I will make the merenges the night before I need the dessert. They can cool in the oven for up to 2 days if necessary. Everything comes together very quickly once the merengues have had time to cool.