Cold dog with meringue and pistachios

Name: Cold dog with meringue and pistachios
Cook time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 200 g Milk and dark chocolate coating; 250 g Coconut oil (e.g. palm oil); 2 fresh eggs (Gr. M); 60 g Icing sugar; 2 TABLESPOONS Baking cocoa; 150 g Wholemeal butter biscuits; 30 g Baisertuffs; 100 g dried cranberries; 50 g Pistachio kernels; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 20

200 g Milk and dark chocolate coating
250 g Coconut oil (e.g. palm oil)
2 fresh eggs (Gr. M)
60 g Icing sugar
2 TABLESPOONS Baking cocoa
150 g Wholemeal butter biscuits
30 g Baisertuffs
100 g dried cranberries
50 g Pistachio kernels
7-10 Tbsp Cling film

Directions

1
Chop both couvertures and melt them with coconut oil in a hot water bath. Mix eggs, icing sugar and cocoa with the whisk of the mixer until light creamy. Stir in the melted couverture mixture in a thin stream.
2
Keep the mixture warm in a water bath.
3
Line the box form (approx. 25 cm long; 1 1⁄2 l capacity) with foil. Spread some chocolate cream on the bottom of the mould. Break the biscuits into pieces and meringue roughly. Spread parts of each of the biscuits, meringue, cranberries and pistachios as a layer on the cream.
4
Then pour a thin layer of chocolate cream on top. Repeat until the chocolate cream, biscuits, meringue, pistachios and cranberries are used up. Chill for at least 5 hours, preferably overnight.