Cocoa Vacherin (วาเชอแรงโกโก้)

1.Preheat the oven to 120°C (250°F) on top and bottom heat. Line a baking tray with parchment paper, draw 6 cm circles spaced slightly apart, and flip the parchment over.

2.Sift cocoa powder and cornstarch together and set aside. Mix sugar with cream of tartar.

3.Beat egg whites until slightly foamy. Gradually add the sugar mixture one spoon at a time while beating until the meringue is stiff and glossy. Gently fold in the cocoa mixture until fully incorporated.

4.Transfer the meringue into a piping bag. Pipe circles onto the prepared parchment paper following the drawn template, then pipe an additional 1-2 layers along the edge to form a cup shape. Repeat until all the meringue is used.

5.Bake for 90 minutes. After baking, turn off the oven, leave the door slightly ajar, and let the meringues cool inside the oven for another 30 minutes. Remove and let cool completely.

6.While the meringue bakes, prepare the cocoa custard. Whisk egg yolks with sugar, flour, cornstarch, and cocoa powder. Gradually add milk while whisking until smooth. Cook the mixture over low heat, stirring constantly, until thickened. Remove from heat, add butter, and stir until fully incorporated. Cool the custard over an ice bath, transfer to a piping bag, and refrigerate.

7.Beat mascarpone with vanilla until smooth. Gradually add whipped cream in two additions, beating until fully combined and creamy.

8.To assemble, pipe cocoa custard into the meringue cups, followed by mascarpone cream. Lightly dust with cocoa powder. Quarter strawberries and place on top of the cream. Sprinkle with chopped pistachios and garnish with mint leaves. Serve immediately.