Always featured at Stars for special parties, these individual cakes are real show-stoppers.
Put 6 meringue shells on a tray. Put the caramel cream in a pastry bag fitted with a
Put the chopped chocolates into two separate bowls and melt them over pots of simmering water.
Measure the height of each of the meringue shells. They will be about
Lay the parchment strips on the work surface. Spread about
Let the marbleized chocolate paper set for 2 or 3 minutes, then carefully pick up the chocolate-swirled parchment paper and carefully wrap it around the layered meringue circles.
Continue to wrap the other boxes in the same manner.
Refrigerate the boxes for about 1 hour, until the chocolate hardens.
Carefully and slowly peel the parchment paper from the chocolate. Decorate the top of each box with white and dark chocolate shavings.
Refrigerate the boxes until ready to serve, and serve with vanilla custard sauce.
© 1993 Emily Luchetti. All rights reserved.