Not Ice Cream With Strawberry Jam

Preheat oven to 180°C.

Melt butter. Add fresh cream, large eggs, and sugar cane Waves of Sugar, then beat until light and fluffy.

Mix together the flour, baking powder, unsweetened cocoa Van Houten, and salt in a separate bowl and gently fold into the wet mixture.

Chop 50g dark chocolate 75% cocoa Venchi and melt in a water bath. Add it to the mixture.

Place the wafers for ice cream in a muffin pan (or a Wilton mold) and pour the mixture to fill two-thirds of each wafer cup.

Bake at half height for about 15 minutes. Let cool.

Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it.

Put a teaspoon of Bonne Maman strawberry jam in the middle of each cupcake and cover with the removed cone mixture.

In a stainless steel bowl, mix the egg whites with caster sugar and lemon juice.

Beat with an electric mixer until everything is fluffy.

Place the bowl in a double boiler and continue to beat until the mixture assumes the consistency of fluffy meringue. Beat until you see the trace of the whip in the foam.

Remove the bowl from the water bath. Whisk in the vanilla sugar. Continue to beat with an electric mixer until the mixture becomes thick and cold.

Put the meringue in a pastry bag with a round nozzle and pipe spirals over the cupcakes. Let solidify in the refrigerator.

Prepare the cover: Chop 80g dark chocolate 75% cocoa Venchi and melt with 1/2 teaspoon vegetable oil in a water bath.

Pour the melted chocolate into a bowl and let cool.

Remove the cupcakes from the refrigerator and dip each meringue tip into the chocolate (be careful not to drop it in). Use a silicone brush to fill any gaps.

Let solidify in the refrigerator for about 30 minutes.

The cupcakes can be kept for three days in the refrigerator, covered with foil.