Meringue takes two forms in this dessert: a crunchy cake layer and a fluffy frosting. The combination of chocolate meringue layers and lemon filling is subtle and refreshing.
8-inch stiff cardboard round, 14-inch pastry bag, 3/16-inch (#1) round decorating tip, cake decorating turntable, sugar shaker, template of a lemon
If using, prepare a template from acetate. Trace a picture of a lemon with leaves from an art book.
Prepare Chocolate Meringue disks. (Pipe three
Prepare Classic Lemon Curd. Cover the surface with plastic wrap, pierce the wrap to allow steam to escape and refrigerate. Remove from the refrigerator 1 hour before making the buttercream and frosting to remove its chill.
Prepare recipe for Classic Italian Meringue. (You will only need ½ recipe for this torte.)
Divide the lemon curd in half; reserve one-half (
Place the butter in a 1½-quart mixing bowl. With an electric hand mixer, whip on medium speed (#5) for 40 to 45 seconds, or until light and fluffy. With the mixer running, add the lemon curd, a tablespoon at a time, and continue whipping until smooth. If necessary to achieve a smooth consistency, increase the speed and whip until the mixture is homogeneous.
Lift the meringue disk, pipe a dot of buttercream on the cardboard
Pipe thin strings of buttercream, as in forming a meringue disk, in a continuous spiral over the meringue; top with a second disk. (Piping distributes a very thin layer of buttercream more evenly and more efficiently in this case than if the buttercream were spread with a metal spatula.) Press down lightly with fingertips so the two layers are level and adhere. Repeat the piping procedure, and place the last chocolate disk on top, upside down. (The flat side is now face up and will provide the most level finish for this dessert.) Press the top meringue disk down gently to adhere.
When the Italian Meringue is cool, remove
Spoon the remaining meringue into the bowl with the reserved lemon curd and fold together with a rubber spatula. The consistency resembles that of a stiff meringue or whipped cream. Place the dessert on the turntable.
Scoop all the frosting on top of the dessert. Using an
Refrigerate the dessert for at least 12 hours so that the flavors blend and the meringue softens slightly from the moisture in the filling and frosting.
Pour the cocoa into the sugar shaker. Hold the dessert over the sink, and dust its sides and top with the cocoa. Pour the powdered sugar into a small sieve. Lay the template of the lemon on top of the dessert, if using, and lightly dust it with the powdered sugar. Remove the template. Return the dessert to the refrigerator for up to 2 hours before serving.
© 1984 Flo Braker estate. All rights reserved.