If you’re craving a dessert that’s both indulgent and refreshing, look no further than this Dark Chocolate & Raspberry Meringue. Crisp, airy meringue meets rich dark chocolate and vibrant raspberries for the perfect balance of sweetness and tang. Whether you're serving it up for a special occasion or just treating yourself, this dessert is sure to impress with its irresistible combination of flavours and textures.
280g golden caster sugar
6 free-range eggs, whites only
pinch of cinnamon (optional)
350g raspberries (1 punnet will do)
100g dark chocolate
Method:
1. Preheat the oven to 140°C / 275°F / GM1.
2. Line a baking tray with baking paper and sprinkle the sugar over the top and pop it in the oven for 5-10 minutes until its warm to the touch.
3. Put the egg whites into a mixing bowl and mix on slow until small bubbles form, then put the speed up to full and wait for stiff peaks to form.
4. Start spooning the sugar in - tablespoon by tablespoon ... slowly until you have a glossy, shiny, stiff egg white.
5. Line another tray with baking paper.
6. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. (Optional: Sprinkle them with cinnamon now)
7. Bake in the oven for 30-35 minutes.
8. Melt the chocolate in a bowl over a pan of simmering water.
9. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on top of each one.
10. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving.
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