Meringue cake

Prepare meringues:

beat the whites on medium speed with a pinch of salt, then gradually add the sweetener in a thin stream.

Squeeze small meringues onto a baking sheet using a pastry syringe. Place the meringue in the oven, preheated to 80-100 ° C, and dry the meringue for 1-2 hours

In the meantime, prepare the cream:

Whisk the softened butter until fluffy, and, without stopping whipping, pour the cream and sweetener into the butter in small portions, beat until smooth. (in general, you can use any cream that you like)

Assemble the cake:

put a layer of meringue on the dish, then lay the meringue in layers, smearing each bottom with cream.

Thus, lay all the meringues in the form of a pyramid or slide.

Melt the grated chocolate, let it cool slightly and pour over the cake

Place the cake in the fridge to freeze it well

Bon Appetit!