Shaun Hill

Chocolate Marjolaine

Preparation info
  • For

    8

    Persons
    • Difficulty

      Medium

Appears in
top 1000Cooking at the Merchant House
Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

The original version of this dessert was a speciality of the Pyramide restaurant in Vienne, France. In this recipe I have the altered proportions so that there is much more chocolate to baked meringue – I prefer it that way. It’s a fairly complex method and requires your total attention while being made.

Ingredients

For the White Layer

  • 75g (3 oz/¾ cup) white chocolate couverture
  • 2

Method

To prepare the white layer, grate the white chocolate and gently melt it in a saucepan with the milk and vanilla extract. Meanwhile, dissolve the gelatine in 6 tablespoons of lukewarm water.

Whisk the egg yolks and sugar in a bowl. When the chocolate has completely melted into the milk, add it to the egg mixture. Return to the saucepan and cook over a gentle heat, whisking continuously,