Cardinal slices

Method

Alternating strips of firm, crispy white meringue and soft yellow sponge cake. The creamy, slightly bitter coffee filling provides the perfect balance.

1. 1

   Whisk 5 egg whites with a pinch of sea salt. When they start to foam, stiffen them with 150g of white sugar and part of the icing sugar until firm and glossy peaks form.

2. 2

   Whisk 2 whole eggs and 3 yolks with the remaining white sugar until the mixture whitens and triples in volume. Fold in the sifted wheat flour and cornstarch with a spatula, without deflating the mass.

3. 3

   On a tray, pipe three spaced strips of meringue. Fill the gaps with the biscuit batter. Everything must be even for uniform baking.

4. 4

   Bake at 160°C. The meringue should be dry to the touch and the biscuit should spring back slightly under finger pressure. Let cool completely on a rack.

5. 5

   Whip the cold cream with the infused coffee (or extract) and the remaining icing sugar. Spread on one half of the biscuit, then cover with the second half. Dust generously with icing sugar before serving.