Layered Meringue Terrine
 
Makes 6 to 8 servings
Ingredients
  • White Chocolate Cream (recipe follows)
  • Coffee Cream (recipe follows)
  • Coffee Chocolate Fudge (recipe follows)
Instructions
  1. Prepare White Chocolate Cream, Coffee Cream, and Coffee Chocolate Fudge.
  2. Line a 9x5-inch loaf pan with parchment paper, letting excess extend over sides of pan.
  3. Spread a ½-inch layer of White Chocolate Cream in bottom of prepared pan; spread a ½-inch layer of Coffee Cream on top. Swirl 3 to 4 tablespoons Coffee Chocolate Fudge into coffee layer. Repeat layers once.
  4. Cover top with plastic wrap, pressing to touch surface. Wrap entire pan in plastic wrap. Freeze until solid, about 8 hours or overnight.
  5. Remove plastic wrap. Using excess parchment as handles, lift terrine out of pan onto a cutting board. Cut frozen terrine into slices to serve. Leftover terrine can be stored in loaf pan wrapped tightly in plastic wrap, and frozen for up to 1 month.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/layered-meringue-terrine/