Marshmallow Sky on Chocolate Clouds

Prepare a square baking pan measuring about 24x24 cm. To ensure the dessert comes out easily, line it thoroughly with parchment paper. Cut two strips of paper – one that fits the width of the pan and another that is slightly wider. First, place the wider strip so that its ends extend beyond the edges of the pan – these will serve as 'handles'. Then, place the second strip across. This way, the entire bottom and sides will be secured.

Open the packages of Delicje. Arrange the biscuits side by side at the bottom of the prepared dish, creating a compact layer. It is important to place them chocolate side down and jelly side up. Try not to leave large gaps between them. If there are gaps at the edges, you can break a few extra biscuits and fill in the empty spaces with them.

In a small bowl, place the powdered gelatin and pour in 125 ml of cold water. Mix thoroughly with a fork to avoid lumps, and set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, turning into a thick, jelly-like mass. Then, heat it up – you can do this in the microwave (in short bursts of 10-15 seconds, stirring in between) or in a small saucepan over low heat. Stir until the gelatin is completely dissolved and becomes liquid and clear. Set aside to cool slightly.

In a large, perfectly clean and dry bowl, place the egg whites. Add a pinch of salt. Start beating with a mixer on medium speed. When the egg whites begin to foam and turn white, increase the mixer speed to maximum. When the foam starts to become stiff (the so-called 'soft peaks' - when the beaters are removed, the foam forms a peak that bends), start adding sugar, one tablespoon at a time, while continuing to beat. Beat for another 2-3 minutes until all the sugar dissolves and the foam becomes very thick, stiff, and glossy. The finished foam should not fall out of the bowl when turned upside down.

In a separate, very large bowl, place the entire contents of the can of condensed milk. Add the vanilla extract. To the slightly cooled but still liquid gelatin, add 2-3 tablespoons of the condensed milk mixture and mix vigorously. This process is called 'tempering' the gelatin and prevents lumps from forming. Then, pour the tempered gelatin into the bowl with the rest of the condensed milk and mix everything very thoroughly with a whisk until you achieve a smooth mixture.

Now for the most delicate part – combining the meringue with the milk mixture. Add about 1/3 of the whipped egg whites to the bowl with the milk-gelatin mixture. Very gently fold everything together using a large silicone spatula, making motions from the bottom to the top, as if you were 'scooping' the mixture. The goal is to disturb the air bubbles as little as possible. When the ingredients are roughly combined, add another 1/3 of the egg whites and repeat the process. Finally, add the last portion of egg whites and mix only until the mixture is uniform, without visible streaks of egg white. Do not mix for too long!

Immediately pour the finished, fluffy foam mixture onto the previously prepared base of Delicje. Do this carefully to avoid disturbing the cookies. Spread the mixture evenly over the entire surface of the pan, using a spatula or the back of a spoon to smooth the top. Try to ensure that the layer is of even thickness.

Place the dessert mold in the refrigerator for at least 4 hours. However, it's best to leave it overnight. During this time, the mousse will completely set and achieve the right, stable consistency. The finished mousse should feel springy to the touch.

Prepare the chocolate glaze. Break the chocolate into small pieces and place it in a heatproof bowl. Add the diced butter. Prepare a water bath (bain-marie): in a small pot, bring a small amount of water to a boil (about 2-3 cm). Place the bowl with the chocolate and butter on top of the pot. The bottom of the bowl should not touch the surface of the water. Reduce the heat and warm, stirring occasionally, until the chocolate and butter are completely melted and combined into a smooth, glossy mixture.

Remove the set dessert from the refrigerator. Set the chocolate glaze aside for 5-10 minutes to cool slightly – it should not be hot, but still liquid. Pour the glaze over the top of the mousse and gently spread it across the entire surface by tilting the pan from side to side to let it level itself. You can also use a spatula, but try to do this with minimal movements to achieve a smooth surface.

Put the dessert back in the refrigerator for about 30-60 minutes to let the chocolate glaze set. Before serving, if using, sprinkle the top with coconut flakes. To cut the dessert into even portions, use a long, sharp knife. Dip it in hot water for a moment, wipe it dry, and cut. Repeat this process before each cut.