Name: A dessert tastier than from a patisserie: a cocoa sponge, vanilla cream and a meringue cap
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 4 egg whites; 6 tablespoons sugar; 4 tablespoons cold water; 5 tablespoons plain flour; 2 tablespoons cocoa; 1 vanilla pudding (powder); 250 ml milk; 4 egg yolks; 150 g sugar; 3 packets vanilla sugar; 250 g butter (soft); 4 egg whites; 6 tablespoons icing sugar; 6 tablespoons granulated sugar; juice of 1/2 lemon; chocolate shavings for sprinkling

Preparation procedure

Cocoa base Whip the egg whites with 6 tablespoons of sugar into a stiff, glossy meringue. In a bowl mix the water, flour and cocoa. Gradually fold the dry mixture into the meringue in portions using a spatula. Spread the batter into a 32 × 20 cm pan greased and dusted with flour (or lined with baking paper). Bake at 180 °C for about 15 minutes. Let cool.
Vanilla cream Cook the pudding in 250 ml of milk according to the instructions, but without sugar. Whisk the egg yolks into the hot pudding, then add the sugar and vanilla sugar and stir over low heat until the sugar dissolves. Immediately remove from the heat, cover the surface with cling film (touching) and let cool completely. Stir the softened butter into the cold base and whisk into a smooth cream.
Egg-white cream with syrup Whisk the egg whites with the icing sugar into a semi-stiff foam. Boil the granulated sugar with the lemon juice to the "thread" stage (approx. 112–115 °C) – the syrup stretches into a fine thread between your fingers. Pour the hot syrup in a thin stream into the whisking egg whites and whisk for another 2–3 minutes until a thick, stable meringue forms.
Assembly and finishing Spread the vanilla cream over the cooled cocoa base and smooth. Spread the egg-white cream on top and level again. Sprinkle with chocolate shavings. Let the dessert chill and set for at least 45 minutes, then cut with a sharp knife.

Number of servings: 16 pieces

Total preparation time: approx. 1 hr 30 min (of which active 45 min, chilling 45 min)

Tips for success

Pour the egg-white syrup really hot and slowly – it ensures a firm, non-collapsing meringue.
Apply the creams only to a completely cooled base, otherwise they will soften.
For a more pronounced chocolate flavor add another 1 tablespoon cocoa and 1 tablespoon extra sugar to the base.

Conclusion

This dessert stands out for its contrast of flavors and textures: a moist cocoa base, delicate vanilla cream and airy egg-white meringue form a combination that is really hard to resist. You can make it without unnecessary complications and it still looks “patisserie-quality” — exactly the kind of sweet treat that will disappear fast. If you’re preparing a family gathering or want to impress guests, you’ve got a winner.