Chocolate Mousse Cake with Pink Meringue

Preheat oven to 80 degrees.

In a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed until white foam begins to form.

Gradually add the sugar and continue beating on very high speed for 10 minutes, until you get a firm and glossy meringue.

Sift in the powdered sugar, add some food coloring (using a toothpick), and fold together using a spatula, until mixture is has a uniform pink color.

Transfer the mixture to a pastry bag with a round piping tip and pipe sticks on a baking paper lying on the oven tin.

Bake the meringue for 2.5-3 hours, until it is completely dry and can be easily removed from the baking paper.

Preheat oven to 170 degrees and grease the pan.

In a large bowl melt chocolate and butter together.

Add sugar, eggs, vanilla and salt and beat with your hand whisk until smooth mixture is formed.

Sift in the flour and whisk just up until mixture is completely assimilated.

Transfer mixture to your pan, align it using a palate knife and bake for 12-17 minutes or until the brownie is firm on the sides but still slightly soft in the middle.

Cool the brownie completely at room temperature.

Melt two types of chocolate in microwave..

Crème anglaise: Bring milk and salt to simmering point in a small saucepan.

Beat the egg yolks and sugar together.

Once the milk mixture begins to boil compare temperatures with yolk mixture, and continue cooking over low heat, mixing all the time, until mixture reaches 82-84 degrees (use a cooking thermometer).

Dissolve the gelatin (after soaking in water) in the microwave for 10 seconds, and add the Crème anglaise.

Strain the mixture over the melted chocolate, and whisk together until the mixture is bright and shiny.

Whip the cream until soft peaks form.

Fold the whipped cream into chocolate mixture until smooth. The mousse should be quite thin, but it'll set as soon as it is cooled.

Pour the mousse on top of the brownie bottom and smooth it using a palate knife.

Cool completely in the freezer for at least 4 hours, preferably overnight.

Melt the white chocolate.

Whip the whipping cream to a soft but steady form.

Add some whipped cream into the melted chocolate and gently fold together.

Add the remaining whipped cream and fold into a smooth mixture.

If the mixture seems a relatively liquid, just beat it for another minute or two in the mixer.

Transfer the white chocolate whipped cream into a pastry bag with a round piping tip.

Pipe even mounds of white chocolate whipped cream over the cooled mousse layer. Cool in refrigerator for about an hour.

Break the meringue sticks into 5-6 cm pieces in length, and freely insert them on top of white chocolate whipped cream.