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Ingredientes
- 4 lrg Egg whites
- 1/4 tsp Cream of tartar
- 1 1/2 c. Sugar
- 2 3/4 c. Heavy cream
- 6 ounce Fine quality bittersweet chocolate (not unsweetened)
- 1 1/2 tsp Unflavored gelatin
- 3 Tbsp. Cool water
- 1 1/2 c. Lowfat sour cream
- 1 tsp Vanilla
- 3 pt Fresh Boysenberries
Direcciones
- 1. Preheat oven to 250F. Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper.
- 2. In a large bowl with an electric mixer beat whites with cream of tartar and add in a healthy pinch of salt till they just hold soft peaks. Add in 1 c. sugar gradually, beating, and beat meringue till it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or possibly knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula.
- 3. Bake meringues 30 min and switch positions of baking sheets in oven.
- Bake meringues 30 min more, or possibly till pale golden brown and crisp. (If the weather is humid, cooking time may be longer.) Cold meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven.
- 4. In a saucepan, bring 1/4 c. heavy cream just to a boil and remove from heat. Add in chocolate and stir mix till chocolate is melted completely.
- Divide ganache between 2 meringue layers and gently spread proportionately, leaving 1/2 inch borders. Refrigerateganache till hardened, about 10 min.
- 5. In a small saucepan, sprinkle gelatin over water and soften 1 minutes. Heat mix over low heat, stirring till gelatin is dissolved, and keep hot.
- In a bowl with an electric mixer, beat remaining 2 1/2 c. heavy cream with remaining 1/2 c. sugar till it just holds stiff peaks and then beat in lowfat sour cream and vanilla. Add in gelatin mix in a stream, beating, and beat till mix holds stiff peaks.
- 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 c. cream mix, mounding it at the edge. Arrange 1 pint of Boysenberries over the cream mix and top with the second ganache- topped meringue.
- Repeat procedure with about 1 1/2 c. more cream mix and another pint of Boysenberries and top with the third meringue.
- 7. Transfer about 1 c. more cream mix to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mix and decorate with reserved mix. Refrigeratecake for at least 2 hrs and up to 8 hrs. Remove wax paper carefully and scatter remaining pint of Boysenberries around and on the cake. Cut into 12 wedges with a serrated or possibly electric knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 203 | 46% |
| Total Fat 23.43g | 29% |
| Saturated Fat 14.23g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 60mg | 3% |
| Potassium 323mg | 9% |
| Total Carbs 59.63g | 16% |
| Dietary Fiber 5.7g | 19% |
| Sugars 26.35g | 18% |
| Protein 5.46g | 9% |
