Cloud Delights — vanilla-raspberry cream puffs in a chocolate shell (vegan version)

Prepare the bases: lay out 8 chocolate biscuits on the countertop. If the biscuits are in a large format (e.g., 16 pieces), select 8 evenly looking cookies. Spread 15 g of raspberry jam on each biscuit (use a teaspoon or a small spatula), spreading a thin, even layer so that the edges of the cookies remain clean. The layer of jam should be thin — too much liquid will make the base soft after a few hours.

Chill the aquafaba and the bowl: place 240 ml of aquafaba in the refrigerator for 15–20 minutes before whipping. Chilled aquafaba whips up faster and gives a more stable foam. If you have a metal or glass bowl, put it in the fridge for a moment — a cold bowl helps with whipping.

Whip the aquafaba: pour 240 ml of chilled aquafaba into a cold bowl. Start whipping on medium speed for about 2 minutes, until the liquid begins to froth slightly. Gradually increase the speed to high and whip for 6–8 minutes, until soft, glossy peaks form that resemble whipped egg whites — they should create soft peaks that do not immediately fall.

Prepare a hot agar-sugar syrup: in a small, wide saucepan, add 200 g of sugar and 4 g of agar-agar, and mix with a dry spoon (agar evenly distributed). Add 60 ml of water (about 60 g) and heat over medium heat, stirring until the sugar dissolves and the mixture begins to boil. Cook for 1–2 minutes from the moment it boils, stirring constantly — the agar must activate and dissolve. The syrup should be clear and slightly thicken after removing from heat.

Combine the syrup with whipped aquafaba: when the syrup is hot and clear, remove it from the heat and carefully (caution — hot!) pour it in a thin stream into the whipped aquafaba, continuing to whip on high speed. Pour evenly and slowly for about 1–2 minutes, until fully combined. Add 15 ml of lemon juice and 5 ml of vanilla extract and mix for another 30–60 seconds, until the mixture becomes shiny and thick — it should hold firmer peaks.

Test the consistency and short setting: after mixing, set the bowl aside for 5–8 minutes to let the mixture cool slightly and the agar start to work. The foam should thicken — check with your finger (be careful of the heat) or with a spoon: the consistency should be creamy, not runny. If it is too soft, chill in the refrigerator for 10–15 minutes; the agar will swell and set over time.

Applying the meringue to the bases: On each prepared biscuit with jam, place about 40–45 g of vanilla meringue (use a tablespoon or a piping bag with a round tip). Form a round, slightly ruffled shape (like a small cloud) — gently smooth the top with a wet spoon. Arrange the decorated bases on a flat tray or baking sheet lined with parchment paper, keeping a distance of 2–3 cm between them.

Chilling and decoration: transfer the coated delicacies to the refrigerator for 25–40 minutes, until the coating hardens and the marshmallow is springy to the touch. Before serving, decorate (optional) with fresh raspberries and sprinkle cocoa nibs on top for a contrast of texture and flavor.

Prepare the chocolate glaze: break 120 g of dark chocolate and place it in a metal or glass bowl. Heat 40 ml of water or plant-based milk in a small saucepan until very hot (not necessarily boiling) and pour it over the chocolate, wait 30 seconds, then stir slowly until the mixture becomes smooth. Add 15 g of rapeseed oil and a pinch of salt, mix until you have a glossy, liquid glaze. If the glaze is too thick, add another 5–10 ml of hot water.

Drizzle the marshmallows: take one with the marshmallow on top in your hand (or place it on a rack) and with a thin, even motion, pour chocolate glaze over the top so that the entire marshmallow is covered. Pour the glaze from a height of about 8–10 cm, so that the chocolate coats the marshmallow in an even layer. After drizzling, place the cookies back on the baking paper so that the glaze can set.

Serving: take the delicacies out of the fridge 5–10 minutes before serving, so the mousse loses some of its icy chill and has a fuller aroma. Arrange 1–2 pieces on a dessert plate, optionally add a mint leaf and a few fresh raspberries beside it. Serve with coffee or tea.

If you want to increase the dessert's durability at the party (so the bases don't soften), store the delicacies at a low temperature (around 4°C) and take them out 10–15 minutes before serving. For a more contrasting flavor, you can add a thin layer of orange zest under the jam or in the glaze.