Now, let’s talk about Valentine’s day. It’s less than a week away. Have you figure out your plans, and how you will impress your favorite person?
I’m a big believer that the thought is what counts when it comes to presents. Yes, no need for expensive gifts, especially on occasions like Valentine’s day. My birthday … well, that’s a different story 😉

The perfect present is a thoughtful gesture that makes your loved one feel special. So, how about sharing a cozy, homemade, candlelight dinner on Valentine’s day? Cooking a delicious meal is a great (and inexpensive) way to show how much you care.

And this recipe is just perfect. These meringue cups are extremely easy and quick to prepare. You don’t have to be a professional pastry chef to pull this off. But you have to prepare it ahead of time for the meringue cups to chill and set in the freezer. I used store bought meringues, which make this recipe a breeze. But if you would like to bake your own, here is the recipe for you.

You will be amazed by this dessert. It is to-die-for! And I’m not kidding. Every bite is filled with chilled and velvety cream, crispy and light meringue pieces, and hot, melted chocolate. It’s hard to find words to describe how enticing these meringue cakes are. You will have to try!

Ingredients: to make 8 cups (2.5 x 2.5 in – heart shaped)

• 10 oz (300 ml) of milk
• 2 egg yolks
• 1/3 cup (65 gr) of sugar
• 2 tablespoons (20 gr) of corn starch
• 1 teaspoon of vanilla extract
• 3.5 oz (100 gr) of meringues, about 10 (2 inches) meringues
• 4 fl oz (120 ml) of heavy whipping cream
• about three tablespoons of nutella (or chocolate chips) for decoration

Preparation time: 20 minutes, plus 4 hours in the freezer
Directions:
1. Prepare the custard cream: in a small pan warm up the milk (or place in the microwave for about 45 seconds). In another pan, whisk together the egg yolks, sugar, corn starch and vanilla extract until smooth and fluffy.

2. Add a little bit of warm milk to the egg mixture and whisk well. Add the rest of the milk, and mix until smooth again.

3. Place the pan over medium flame and mix until it reaches a slow boil. Whisk continuously, making sure the cream doesn’t stick to the bottom of the pan. Cook until it thickens, then pour the custard in a bowl and let it cool down. Refrigerate for about one hour.

4. Whip the whipping cream and add to the custard. Mix by folding with a spoon until combined.

5. Crush the meringues with your hands in small pieces. Add only half of the crushed meringues to the cream and mix.

6. Sprinkle the bottom of 8 heart (or round) shaped silicone mold with crushed meringues (using half of the meringues left – the rest will go on top).

7. Spoon the cream evenly in the 8 cups and top with the rest of the meringues.

8. Place the cups in the freezer for three hours or longer.
I suggest removing from the freezer 30 to 60 minutes before serving, based on how long the cups have been in the freezer, and how soft you like to eat them.
Warm up the nutella with two tablespoons of water in the microwave. 30 seconds should be enough. Mix well. You can also melt chocolate chips with a bit of water, if you prefer. Remove the meringue cups from the mold and drizzle with the hot chocolate. Serve immediately.