Recipe

Chocolate berry meringue stack

May 27, 2013 2:00pm
  • 45 mins preparation
  • 2 hrs cooking
  • Serves 8
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Ingredients

Chocolate berry meringue stack
  • 5 egg whites
  • 1 1/3 cup caster sugar
  • 1/4 cup cocoa powder
  • 250 gram dark eating chocolate, chopped
  • 600 millilitre cream
  • 300 gram frozen mixed berries, thawed

Method

Chocolate berry meringue stack
  • 1
    Preheat oven to 150°C (130°C fan-forced). Using a pencil, mark a 20cm-diameter circle on 3 sheets of baking paper. Line 3 baking trays with baking paper, pencil-side down.
  • 2
    Using an electric mixer, beat egg whites in a large, clean dry bowl until firm peaks form. Add sugar gradually, beating until dissolved. Beat in sifted cocoa powder.
  • 3
    Spread meringue on circles on prepared trays. Bake for 45-50 minutes or until firm, swapping trays halfway through cooking. Turn off oven. Cool meringues in oven with door ajar for 2 hours.
  • 4
    Meanwhile, combine chocolate and 1/3 cup cream in a small saucepan. Stir over low heat until melted and smooth. Cool. Using an electric mixer, beat remaining cream in a small bowl until firm peaks form.
  • 5
    To assemble, place one meringue layer on a serving plate. Spread with a third of chocolate mixture, then a third of whipped cream. Repeat layers. Top with berries; serve at once.

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