Cold dog with meringue and pistachios

For 36 slices
  • 200 g whole milk couverture
  • 600 g Dark chocolate couverture
  • 500 g coconut fat
  • 4 eggs (size M)
  • 200 g Icing sugar
  • 4 EL milk
  • 4 EL cocoa powder
  • 200 g Shortbread biscuits
  • 200 g dried apricots
  • 100 g Pistachio kernels
  • 100 g Meringue drops
  • Cling film
30 minutes
very easy
chop chocolate. Melt coconut oil and chocolate over a warm water bath. Mix eggs, sugar, milk and cocoa with the whisk of the hand mixer until lightly creamy. Pour the chocolate mixture into the egg mixture while stirring.
Roughly break the shortbread biscuits. Roughly chop the apricots and pistachios. Lightly crumble the meringue. If necessary, cover a square springform pan (24 x 24 cm) with foil. Cover the bottom with a little chocolate cream.
Some biscuitand spread meringue pieces, apricots and pistachios on top. Cover with chocolate cream. Repeat the process until all the ingredients have been used, ending with chocolate cream. Cover the mold with foil and refrigerate for at least 6 hours.
Remove the cold dog from the mold, cut into thirds and slices.
1 slice approx:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 25 g fat
  • 26 g carbohydrates


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