The real treat were the two frostings, one white chocolate and the other raspberry. In the recipe I found they made two completely different frostings but I decided to simplify it a little bit and make them out of the same basic frosting. It worked out really well.
For the frosting I made a pretty small batch and frosted a 6 inch cake pretty thin, so for a normal cake I would suggest doubling the recipe.
Italian Meringue Buttercream- two ways
1 c butter, at room temperature, cubed
1/2 c sugar
1 oz water
2 large egg whites
1/4 t cream of tartar
vanilla
2 T white chocolate chips, or any white chocolate
2 T raspberry puree (you can cook raspberries then strain, buy the puree or use a jam)
1. In a small saucepan mix pour all but 2 T sugar and the water. Turn on and put in a thermometer.
2. In a large bowl whip the egg whites until they are foamy, then add the cream of tartar, additional sugar and vanilla, beat until stiff peaks.
3. Once the syrup has reached 248 degrees (never stir it) slowly pour it into meringue while whipping so that it doesent scramble the eggs, but it will cook them so it is safe to eat. You can pour the syrup into liquid measuring cup first if that is easier for you to pour from in a slow steady stream.
4. Keep whisking until it is back down to room temperature then add butter one cube at a time while continuing to whisk. If it is starting to seperate stop adding butter and turn up mixer speed until it is back to smooth. (you can whisk over a bowl of ice if you are worried that it is too warm)
5. Split the mixture in half. Add chocolate to one and raspberry to the other. Mix in and put in the fridge for half an hour until chilled but not overly stiff.
6. Frost cake with raspberry between layers and white chocolate on the outside.
7. Serve at room temperature.
The definition of an italian meringue is one that is cooked by the addition of a simple syrup.
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