A bake-free recipe for Mozart Cake – lots of fluffy meringue and dark chocolate
4 meringue rounds
500g mascarpone cheese (2 tubs)
500ml heavy whipping cream (2 cups)
250g dark chocolate
200g pecan nuts
nutella for drizzling
Whip the cream until it is stiff and fluffy.
In a bowl, mix together the mascarpone cheese and cream until smooth (do not over mix!)
Spread 1/4 of the cheese mixture over the first round, sprinkle with 1/4 of the nuts and chocolate and drizzle a little nutella over it to top it off.
Continue to do this with the other 3 rounds, layering them one on top of the other.
When assembled, refrigerate for at least 12 hours before serving to allow the flavours to soak and blend.
Recipe provided by Bits of Sunshine food blog – visit their website for more delicious recipes