This simple but delicious dessert of Strawberry and Chocolate Meringue is summer on a plate.
Ingredients
Instructions
- 3 egg whites (at room temperature)
- 175g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 150g dark chocolate
- 450ml double cream
- 2 tblsp icing sugar
- 350g fresh strawberries
Instructions
- Preheat your oven to 140�C (275�F) (Gas Mark 1).
- Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
- Whisk the egg whites until the soft peak stage.
- Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
- Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
- Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
- Using your template, pipe (10cm) lines until you have filled all three rectangles.
- Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
- When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
- Place in the fridge for about 10 minutes to harden.
- Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
- Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
- Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
- Place the plain meringue layer on top and spread with the remaining cream.
- Arrange the whole strawberries on top and drizzle over any remaining chocolate
Strawberry and Chocolate Meringue
4/
5
Oleh
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