Delicious Bird Dessert: A Childhood Favorite

Start by preheating your oven to 180°C (350°F). In a mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy. This should take about 5 minutes.

Next, gently fold in the sifted flour and melted butter along with the *vanilla extract*. Ensure there are no lumps for a smooth batter. Pour the mixture into a greased round cake pan, spreading it evenly.

Bake in the oven for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the biscuit to cool completely before removing it from the pan.

In a clean bowl, beat the egg whites with a mixer until soft peaks form. Gradually add in the sugar while continuing to whisk until you achieve *stiff peaks*. This indicates that your meringue is ready.

In another bowl, whip the heavy cream until it reaches medium peaks. *Gently fold* the whipped cream into the meringue, being careful not to deflate the mixture. Add in the *vanilla extract* to enhance the flavor.

Pour the mousse onto the cooled vanilla biscuit layer and spread it evenly. Refrigerate for about 2-3 hours until set.

To make the chocolate glaze, melt the dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth and combined. Remove from heat and let it cool slightly before adding the cream.

Pour the chocolate glaze evenly over the set meringue mousse. Use a spatula to spread it out evenly and create a glossy finish.

Chill in the refrigerator until the glaze is firm, about 30 minutes. Once ready, slice and serve this delightful bird dessert as a special treat for yourself or your loved ones!