Strawberry Meringue Chocolate Mousse Cake

Preheat oven to 225ºF and line two baking sheets with silicone mats. Crack the egg whites into a mixing bowl and whip them up a little with a hand mixer just for about 30 seconds. They should get foamy. Then mix in the gelatin powder, corn starch, and balsamic until fully combined. Finally, add in the sugar and keep whipping the mixture up until it forms stiff peaks. Divide the mixture into 3 equal portions. Fill a piping bag with the first portion and pipe it into a large circle on the baking sheet. Start in the center, then keep going around like a snail shell. Pipe the second portion onto that baking sheet in another circle. Then pipe the third circle on the second baking sheet since the first one will be full.

Bake the meringues for about 2 hours, until they are completely firm but still shiny. Leave them in the oven for 6 hours at least to dry out. I recommend making this in the evening and just leaving them overnight. Once the meringues are ready, the easiest way to remove them from the sheet trays is to just peel the silicone mat off of the bottom. Put the first layer on a cake plate and spread 1 cup of the chocolate mousse on it. Then place half of the sliced strawberries on the mousse. Repeat that with the next layer of meringue, mousse and strawberries. Finish the cake with the final layer on top. Garnish the top with shaved chocolate and a fanned out strawberry. Serve immediately and enjoy!