I have been using this receipt for several years, but I have learned a few tricks and I'll share them with the other viewers. First of all, I use Ghirardelli unsweetened cocoa and I use salted butter to compliment the sweet. Next, once I have sifted the flour and the cocoa, I also mix in the sugar prior to putting the mixture in the pot that I will prepare the custard in. My secret for NEVER having lumpy or scorched custard is, I always use a double boiler to prepare my custard filling. This method will result in a velvety smooth custard.
A small tip on preparing great meringue, is to use the largest bowl you have to whip the whites and use a hand mixer when preparing the meringue. Also, make sure that your egg whites are room temperature and add the sugar in small amounts once your meringue starts to rise and then add cream of tartar as needed.
Was this review helpful?
2 users found this review helpful
I have been using this receipt for several years, but I have learned a few tricks and I'll...