Ingredients
Serves 10 – 12
Meringue:
6 Large egg whites
2 cup Confectioner’s sugar
3 tbsp Unsweetened cocoa powder, sifted
1 tsp Balsamic or red wine vinegar
2 oz Grated dark chocolate
Topping:
2 cup 35% Cream
2 pints Raspberry
2 oz Dark chocolate
Method
- Prepare the round pan. Preheat oven to 350˚F, and line with parchment paper.
- For the Meringue, beat egg whites in mixer until soft peaks form. Add the sugar, 1 teaspoon at a time until meringue is stiff and shiny.
- Remove meringue from mixer, sprinkle cocoa powder, vinegar, and gated chocolate over mixture and fold using a rubber spatula until well mixed.
- Mound the meringue into the round pan, smoothing the sides at the top.
- Place the meringue in the preheated oven and immediately turn the oven to 300˚F.
- Cook for 75 minutes. The meringue should look crisp and dry on top.
- Remove from the oven and allow the meringue to cool before removing from the pan.
- When ready, transfer to a flat plate or board and peel off the parchment paper.
- To serve, whip cream until soft peaks form. Pile on the meringue and smooth as desired.
- Sprinkle with raspberries and grated chocolate.
Tips
- Can substitute raspberries for blueberries or blackberries as desired.
