Method
- Place digestive biscuits into a food processor and blend until it resembles breadcrumbs and pour into a mixing bowl.
- Melt butter and mix into blended biscuits. Using a lined 8” round tin, line with parchment and press biscuit covering the base of the tin evenly, then put in fridge to chill.
- In a separate mixing bowl add the water and Chocolate Mousse Powder. Mix at a fast speed for 2 minutes. Add mascarpone cream cheese and whisk on medium speed for 1 minute or until cream cheese has dispersed through the mousse mix.
- Next, take 8” tin out of fridge and scrape mousse into the tin, spread evenly.
(For the next part I find placing tin in the freezer helps).
- Weigh out the meringue mixture, add the water and lemon juice. Mix for 6 minutes at a medium speed until the meringue is light and fluffy.
- Decant meringue into a piping bag. Remove tin from freezer and pipe approx. 200g of meringue covering the top of the mousse, with the remaining meringue, pipe swirls around the edge of the cake.
- Using a small blow torch, carefully brown meringue. Cake can now either be placed in fridge or freezer and served as required.