Strawberry season makes me so happy. We have a fantastic farm near here where we go picking. I think I may turn into a strawberry with the amount we’ve been eating! I wanted to use some of our bounty in a dessert, so I came up with a show stopping strawberry meringue chocolate mousse cake. Since I already made a luscious batch of my dark chocolate mousse for the filling ahead of time, it was easy to put together!
The cake looked so pretty! I finished it off with a sprinkle of shaved chocolate and a fanned out strawberry on top. Oh my goodness, it was such a yummy way to use up some of those strawberries. The mousse filling was so airy and the meringues were delicately crisp. Then those juicy fresh strawberries really hit it home. I hope you all love this cake for a fantastic summer dessert! xoxo
This is truly a show stopping strawberry meringue chocolate mousse cake! It's 3 layers of strawberry meringue with chocolate mousse and strawberry filling.
- 4 whole egg whites
- 1 box strawberry gelatin powder .32 ounces
- 1 tablespoon corn starch
- 1 tablespoon balsamic vinegar
- 1 cup granulated sugar
- 2 cups chocolate mousse divided *see my recipe from 6/9/17
- 6 whole strawberries thinly sliced, plus an additional one for garnish
- chocolate shavings for sprinkling on top
- Pre-heat the oven to 225 and line two baking sheets with silicone mats. Crack the egg whites into a mixing bowl and whip them up a little with a hand mixer just for about 30 seconds. They should get foamy. Then mix in the gelatin powder, corn starch, and balsamic until fully combined. Finally, add in the sugar and keep whipping the mixture up until it forms stiff peaks. Divide the mixture into 3 equal portions. Fill a piping bag with the first portion and pipe it into a large circle on the baking sheet. Start in the center, then keep going around like a snail shell. Pipe the second portion onto that baking sheet in another circle. Then pipe the third circle on the second baking sheet since the first one will be full.
- Bake the meringues for about 2 hours, until they are completely firm but still shiny. Leave them in the oven for 6 hours at least to dry out. I recommend making this in the evening and just leaving them overnight. Once the meringues are ready, the easiest way to remove them from the sheet trays is to just peel the silicone mat off of the bottom. Put the first layer on a cake plate and spread 1 cup of the chocolate mousse on it. Then place half of the sliced strawberries on the mousse. Repeat that with the next layer of meringue, mousse and strawberries. Finish the cake with the final layer on top. Garnish the top with shaved chocolate and a fanned out strawberry. Serve immediately and enjoy!