Did you know that the french word “merveilleux” means marvelous in english? Originated in Belgium, the name of this small pastry wonder describes it perfectly. Consisting of soft layers of meringues, whipped cream and a generous amount of chocolate shavings, it usually comes in small portions, the size of a cupcake. When I was a child in Belgium, my mother used to bring us back some for our “goûter” (tea-time in french) fresh from the bakery of our village. I tried to recreate this delicate dessert in a large, cake version, making some slight changes to the original recipe. I layered the meringue with a chocolate cream instead of whipped cream that I added only on top. I made my chocolate shavings myself but you can also buy some in any supermarket.
You can do all steps in advance and only whip the cream and do the assembly 1h or right before serving. Chocolate shavings – Up to 1 week in the fridge. Chocolate cream – Up to 2 days in the fridge. Meringue layers – Up to 12h before serving (as big meringues a have a soft center, it tastes better fresh from the day).
- 300 gr chocolate
- Melt chocolate in the microwave and spread on a baking sheet to form a thin layer. Roll the baking sheet into a tube and place in the fridge for about 4-6h until chocolate is hard and set. Break chocolate into small pieces by flattening the tube. Store in the fridge for later use.
- 170 gr chocolate
- 227 gr butter at room temperature
- 200 gr granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- A good pinch of sea salt
- In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes.
- Add the melted chocolate and the vanilla. Whisk until thoroughly combined.
- Turn mixer to medium speed and add the 4 eggs, one at a time, whisking about 2-3 minutes between each addition. Mixture should ressemble a thick cream.
- Store in the fridge for at least 3h.
- 6 large egg whites
- 320 g caster sugar
- 1 pinch sea salt
- Beat egg whites and the pinch of salt with an electric whisker until soft peaks form. Slowly add the sugar. Whisk until stiff peaks form and the meringue stays in the bowl when turned upside down.
- Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 h 10 until the meringues look slightly golden and are fluffy in the middle.
- When done, turn off the heat and leave in the oven with the door slightly open until completely cooled.
- Leave on the counter for later use.
- 500ml heavy cream
- 100gr sugar (including 8 gr of vanilla sugar)
- Place the bowl and the cream 10 min in the freezer before whipping
- Whip until the cream begins to thicken then add the sugar.
- Whip for a few more minutes, until the cream forms soft waves and has a thick consistency.
- Spread a thick layer of chocolate cream on the first meringue disk.
- Place second disk on top and cover again with the rest of the chocolate cream.
- Top with the whipped cream and sprinkle a generous amount of chocolate shavings.