White Chocolate Meringue Napoleons

White Chocolate Meringue Napoleons

Ingredients

MERINGUE LADYFINGERS
4 large Dierbergs egg whites, at room temperature
1¾ cups Dierbergs powdered sugar

WHITE CHOCOLATE MOUSSE
½ cup white baking chips
1 teaspoon Dierbergs canola oil
1 box (4-serving) instant white chocolate pudding and pie filling mix
1 cup Dierbergs milk
1 cup whipping cream

1 carton (6 ounces) fresh raspberries
Additional Dierbergs powdered sugar

Directions

FOR MERINGUE LADYFINGERS
1) Line baking sheet with parchment paper; draw 2 rectangles each 3½ x 12-inches and about 1 inch apart. Draw lines inside each rectangle to make grid with twelve 1 x 3½-inch rectangles; set aside.

In large mixer bowl, beat egg whites until soft peaks form. Beating constantly at medium speed, add powdered sugar 1 tablespoon at a time. Beat at high speed until very stiff and glossy. Place meringue in large disposable pastry bag; snip off tip of bag to make opening that is about 1 inch wide. Place parchment grid pencil-side down on baking sheet.

2) Pipe meringue onto grid making sure to connect Ladyfingers. Bake in 200°F. oven 2½ hours. Turn off oven. Leave Ladyfingers in oven for several hours or overnight. Carefully remove paper.

FOR WHITE CHOCOLATE MOUSSE
In 1-cup glass measure, combine baking chips and oil. Microwave (high) 1 minute. Let stand 1 minute; stir until chips are melted and smooth. In medium bowl, whisk pudding mix and milk until well mixed. Slowly stir melted chocolate mixture into pudding; set aside.

In large chilled mixer bowl, beat cream until medium peaks form. Gradually beat in pudding mixture on low speed until well mixed.

TO ASSEMBLE
Place one strip Meringue Ladyfingers on cutting board. Spread half of the Mousse over top. Reserve 6 raspberries for garnish.

Cut remaining raspberries in half lengthwise. Place raspberries cut-side up in single layer over Mousse. Carefully spread remaining Mousse over raspberries; top with remaining Meringue Ladyfinger. Using serrated knife, gently cut between every other Ladyfinger. Place on serving plates; dust with additional powdered sugar and garnish with whole raspberry.

Servings: 6
Serving Size: Per napoleon

Per Serving
Calories: 477
Cholesterol: 49 mg
Fat: 22 g
Sodium: 312 mg
Carbohydrates: 68 g
Protein: 5 g
Fiber: 2 g