1 TAGO meringue or meringue by the recipe of Szymon Czerwiński
50 g of butter or 2 tablespoons of coconut oil
100 g of walnuts
1l of double cream
500 g of mascarpone
plum preserve
2 tablespoons of vanilla sugar
200 g of dark chocolate
To do list:
Blend finely walnuts and TAGO oatmeal cookies.
Melt dark chocolate with a double boiler. Melt butter in a saucepan.
Combine butter with the blended ingredients and lay a cake pan with it. Refrigerate it for 15 minutes.
Whip double cream, mascarpone and vanilla sugar until stiff.
On a cooled-down cake base, put plum preserve and half of the whipped cream mass. Combine the other half of the cream mass with melted and cooled-down chocolate and mix it completely. Put it on the cake. Refrigerate everything for at least one hour.
Decorate the refrigerated cake with pieces of meringue or TAGO Meringues.
