Chocolate Meringue cake with Crema Cacao Babbi mousse

For chocolate mousse:

• Slightly warm the Crema Cacao Babbi in the microwave to make it soft and add the gelatine.
• Whip the cream and delicately incorporate it with Crema Cacao Babbi mixing from the bottom to the top, place in the fridge until ready to use.

For cocoa meringue: 

• Preheat the oven to 120°.
• Sift together the icing sugar and cocoa powder and set aside.
• When the egg whites have reached room temperature place in the mixer or in a deep bowl, add the cream of tartar and start whipping the egg whites. As soon as they start becoming white slowly add half the castor sugar and whip the mixture until the meringue is puffy.
• Add the remaining castor sugar and continue to whip until it is firm, shiny and compact. (The meringue is ready when, if you turn the bowl upside down it does not fall out: it must be firm, and form peaks on the whisk which do not collapse even if upside down.)
• Add the icing sugar and cocoa powder a bit at a time and gently fold into the mixture with a spatula moving from the bottom to the top.
• Place a sheet of oven paper onto a baking tray.  Use a steel circle 20m in diameter to draw three circles which will be used as a reference to make the meringue disks, turn over the sheet so that the marks are on the bottom of the tray.  
• Spoon the cold meringue into a piping bag with smooth 12 mm nozzle.  Starting from the centre, use a concentric movement to pipe spirals of meringue until the circle drawn on the oven paper has been filled in.  Then shape many small little meringues which will be used to decorate.
• Bake in a static oven at 120° (Keeping the oven door slightly open) for approximately two hours until the meringue is totally dry.

For the cake making up: 

• Place the meringue disk onto a plate inside a 20 cm ring and use a piping bag to cover with a layer of chocolate mousse, position the second meringue disk and again cover with the chocolate mousse.  Continue also with the last meringue disk, cover the entire surface with the remaining mousse.
• Place in the fridge for a few hours until the cake has set then carefully remove the ring, smooth out the mousse along the edges of the cake.  Decorate with the little meringues and fresh fruit at will. Keep the cake in the freezer and take it out half an hour before it is needed!