Le wonderful is a small cake from Belgium and the North of France. The Belgian cake consists of two airy meringues welded together by a thick layer of whipped cream, all richly covered with whipped cream and surrounded by chocolate shavings, topped with a candied cherry.

The marvelous one from the North of France has various names: head of negro, chocolate meringue ball, choco ball, harlequin… The whipped cream is replaced by a chocolate buttercream. The cake, covered with chocolate shavings, is shaped like a sphere or hemisphere.

It has been revisited by the Belgian pastry-chocolate maker Pierre Marcolini and Frédéric Vaucamps in Lille in his shop in Vieux-Lille “Aux Merveilleux de Fred”. 

Level of difficulty: easy
Preparation time : 45 min
Rest time : 2h
Cooking time : 2 min 30h
Total time : 5 min 15h
Ingredients: 4 / 5 people
3 egg whites
150 g sugar
1 pinch of salt
1 / 4 l very cold whole liquid cream
8 g of very cold mascarpone
1 gousse de vanille
100 g white chocolate
1 / 2 c. cream of speculoos

Preparation of the meringue:

  • Separate the whites from the yolks.
  • Whisk the egg whites in a bowl with a pinch of salt (or a little lemon juice) until you get a frothy consistency.
  • Gradually add the sugar and continue beating for about 5 min until you obtain glossy, smooth and firm whites.
  • Put in a piping bag and form discs for the base and domes to cover.
  • Place on a baking sheet with parchment paper.
  • Preheat oven to 100 ° C
  • Bake during 1h 30 min.
  • Turn off the oven and leave in the oven 1 h more.

Preparation of the speculoos cream:

  • Whip the cold cream, the cold mascarpone and the vanilla seeds extracted from the vanilla pod with a very cold whisk, until you obtain a very firm cream.
  • Add the cream of speculoos to the whipped cream and whisk again for a few minutes.


  • Garnish the base, place the dome on top and cover everything with a thin layer of speculoos cream.
  • Add the white chocolate chips and chill at least 2h.
  • Serve and enjoy!