Warm 150g of egg white and 300g of sugar to around 50-55°C. Whisk for 10 min until fluffy. Pipe domes and bake at 110°C for 1 hour.

Chantilly cream &
Red Cherry Filling & Topping Center Whip together 500g of cream and 50g of icing sugar until the whiped cream is formed.

Pipe some Red Cherry Filling & Topping in a silicon sphere mold and freeze. Keep aside until you are ready to assemble your Merveilleux.

Lay the meringue flat and cover with chantilly cream. Place the frozen Red Cherry Filling & Topping sphere on top and cover again with chantilly cream. Place a second meringue on top of the Red Cherry Filling & Topping and cover the entire dessert in chantilly cream, making sure to fill in all the gaps. Lastly, sprinkle chocolate shavings until completely covered.

Keep in the fridge to set for minimum 30 min and enjoy!