Here is a perfect dessert to prepare for Mother's Day!
These super easy, crazy delicious, melt-in-your-mouth frozen meringue cups drizzled with warm melted chocolate sauce
is a great way to show your mom how special she is
First of all, this dessert is in my list of favorites. It's unbelievably delicious: a frozen and slightly melting velvety cream, covered with hot nutella sauce. It's a combination of rich and delicate handcrafted goodness, sprinkled with pieces of crispy meringues. I know ... simply irresistible :-)
This recipe is also quite easy and quick to prepare. It needs to chill and set in the freezer for at least a few hours or longer. So you can prepare it ahead of time, and store it in the freezer, ready at any time for your special occasion. I used store bought meringues this time, which make the recipe a breeze and an assured success. But if you would like to bake your own, here is the recipe for you.
The second reason I thought I should write about this recipe again is ... Mother's Day is coming up! This heart shaped dessert is the perfect way to show your mom how much you love her. And no worries, if you don't have heart shaped muffin cups, you can use round silicone ones. It's still going to taste amazing and look pretty impressive anyways!
And look down here: I have made a video recipe too! So you can see, step-by-step, exactly what I did.
Ingredients: to make 8 cups (2.5 x 2.5 in - heart shaped) Printable Recipe
- 10 oz (300 ml) of milk
- 2 egg yolks
- 1/3 cup (65 gr) of sugar
- 2 tablespoons (20 gr) of corn starch
- 1 teaspoon of vanilla extract
- 3.5 oz (100 gr) of meringues, about 10 (2 inches) meringues
- 4 fl oz (120 ml) of heavy whipping cream
- about three tablespoons of nutella (chocolate sauce) for decoration
1. Start by preparing the custard cream: in a small pan warm up the milk (or place in the microwave for about 45 seconds). In another pan, whisk together the egg yolks, sugar, corn starch and vanilla extract until smooth and fluffy.
2. Add a little bit of warm milk to the egg mixture and whisk well. Add the rest of the milk, and mix until smooth again.
3. Place the pan over medium flame and mix until it reaches a slow boil. It should take about 4-5 minutes. Whisk continuously, making sure the cream doesn't stick to the bottom of the pan. Cook until it thickens, then pour the custard in a bowl and let it cool down. Refrigerate covered with plastic wrap for about one hour.
4. Whip the whipping cream and add to the custard. Mix by folding with a spoon until combined.
5. Crush 4 of the meringues with your hands in small pieces. Add the crushed meringues to the cream and mix.
6. Crush the rest of the meringues (6). Sprinkle the bottom of 8 heart (or round) shaped silicone mold with half of the crushed meringues.
7. Spoon the cream evenly in the 8 cups and top with the rest of the meringues.
8. Place the cups in the freezer for three hours or longer.
I suggest removing from the freezer about 30 minutes before serving. Remove the meringue cups from the mold. Warm up the nutella with two tablespoons of water in the microwave (about 30 seconds), or on a small pan. Mix the sauce and drizzle over the meringue cups. Serve immediately.