Chocolate and raspberries are a winning combination. If you have a large crowd, just double the recipe and give it a bit longer in the oven.
4 egg whites
200g caster sugar
1 tsp white wine vinegar
2 tbsp cocoa powder, sieved
50g dark or milk chocolate chips
300ml cream and a punnet of raspberries
Preheat the oven to 180ºC and line a baking sheet with greaseproof paper.
Whisk the egg whites in a large bowl until they thicken and the peaks hold their shape. Then slowly beat in the caster sugar until the meringue is stiff and shiny. Sprinkle over the vinegar, cocoa powder and chocolate chips and fold in lightly, making sure everything is thoroughly mixed.
Put onto the baking sheet forming a circular shape about 20cm in diameter. Place in your preheated oven and immediately reduce the temperature to 150ºC. Cook for about an hour until the outside looks crisp. Turn off the oven but leave it in the oven, with the door open, to cool completely.
To decorate, simply whip the cream until thick and pile it onto the meringue. Top with raspberries and sprinkle with grated chocolate. And voila, it is ready to serve.
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