Chocolate Espresso Cream Sandwiches

banner

Meringues are by nature dry and brittle, but freezing them makes their texture soft and chewy. We once served 3,000 “mini” versions of these frozen cream sandwiches at a benefit for a local public television station.

Ingredients

Espresso cream

  • ¾ cup heavy (whipping) cream
  • ½ pound mascarpone
  • Pinch salt
  • 1 tablespoon espresso grounds
  • 2 tablespoons sugar

Chocolate Cream

Method

To make the espresso cream

Place the cream and the mascarpone in a mixing bowl. Add the salt, espresso grounds, and sugar. Whisk until soft peaks form. Refrigerate the cream until ready to assemble the sandwiches.

To make the chocolate cream

Place the cream and the mascarpone in a mixing bowl. Add the salt and chocolate sauce. Whisk until soft peaks form. Refrigerate the cream until ready to assemble the sandwiches.

To assemble the sandwiches

Fill one pastry bag with the chocolate cream and a second pastry bag with the espresso cream. Pipe ¼ cup chocolate cream onto a meringue shell. Pipe the same amount of espresso cream on top of the chocolate cream. Place a second meringue shell on top of the espresso cream. Freeze the sandwiches for several hours to overnight. Serve with vanilla custard sauce. (If your freezer is very cold, let the sandwiches sit out at room temperature for 15 minutes before eating them. They should not be rock hard.)

Loading
Loading
Loading