Learn how to make this Red Ribbon-style Chocolate Marjolaine! Consisting of 4 layers of cashew meringue wafers, layered with a light praline cream and dark chocolate ganache, and finished with crunchy toasted chopped cashews and chocolate sprinkles. This recipe is naturally gluten-free!
This is a Filipino take on the classic French marjolaine, but replacing almonds and hazelnuts with cashews. Enjoy!
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Ingredients:
Praline Powder:
1 cup whole toasted cashews [150 g]
1 cup confectioner's sugar [120 g]
Cashew Meringue Wafers:
10 large egg whites [300 g]
1 tsp cream of tartar [3.4 g]
1/2 cup granulated sugar [100 g]
1/3 cup powdered sugar [40 g]
2 cups whole toasted cashews [300 g]
1/4 cup cornstarch [30 g]
1 tsp vanilla extract [5 mL]
Diplomat Cream:
10 large egg yolks [200 g]
1/2 cup granulated sugar [100 g]
1/3 cup cornstarch [40 g]
3 cups milk [720 mL]
1 stick (8 tbsp) unsalted butter [113.6 g]
2 tbsp vanilla extract [30 mL]
2 tbsp rum (optional) [30 mL]
1 1/2 cups heavy cream [360 mL]
1/4 cup powdered sugar [30 g]
Chocolate Ganache:
1/2 cup heavy cream [120 mL]
2/3 cup (4 oz) dark chocolate chips [113.2 g]
Praline Cream:
half of diplomat cream
1 cup of praline powder
Decoration and Topping:
1 cup whole toasted cashews [150 g]
1 cup chocolate sprinkles
a handful of dark chocolate chips as garnish