As if chocolate meringue wasn’t enough, how about accompanying it with raspberry cream and fresh raspberries? This gorgeous pavlova style meringue is swirled with chocolate to give a marbled effect. It’s then smothered with cream, raspberries and crunchy toasted almond flakes. Wow all your friends and family with this recipe next time you’re entertaining. It’s perfect for summer and alfresco dining.
Some of my posts are so old now, I almost feel I should wait until next year to publish them. I made this recipe about seven weeks ago, when strawberries (remember them?) were still just about in season.
One of my friends is very assiduous at cutting out any chocolate recipes she comes across in the Guardian for me. I’m very appreciative. One such was a recipe for chocolate honey meringue by Dan Lepard’s. As said friend was coming to dinner, I thought it a good idea to make this meringue.
When I looked at the recipe properly, however, there seemed to be an awful lot of sugar in it. I’d also read on other blogs that they turned out rather hard and they weren’t that impressed. A meringue recipe, I would have to find elsewhere.
Chocolate Meringue With Raspberry Cream
I did a quick hunt through my books and discovered marbled chocolate meringues in Linda Collister’s Divine. This was more like it. Instead of making lots of small ones, I opted for one large pavlova style meringue.
As you can see from the image above, the first time I made this meringue, it rose up with a very thin top layer which wouldn’t bear any weight. As soon as I pressed it slightly the top started to break up. Oh bother!
So I took the top layer off. I then covered the bottom layer with the cream, de-hulled and quartered strawberries and a few more raspberries.
As for that top layer I’d previously removed, I used the bits to cover the fruit.
Perhaps this wasn’t the most elegant of party pieces, but I have to say it’s one of the most delicious desserts I’ve made – certainly in recent times. I do love meringue and cream.
As the meringue is already very sweet, I don’t add any sweetener to the cream and raspberries. But raspberries are often quite sharp, so if you feel it needs it, whip a spoonful of sugar into the cream.
This dessert has a lovely crisp crunch from the outside and is darkly chocolatey and sticky inside. The sharp fruit and the sweet meringue hit the palate first, then the richness of the cream and chocolate come through giving a real sense of decadent luxury – yum.
If someone wanted to make me a pudding (if only), this is the one I would choose. I think the others enjoyed it too 🙂
Other Meringue Recipes You Might Like
- Apricot, chocolate & walnut meringues
- Brown sugar aquafaba meringues (vegan)
- Chestnut cream meringue cake
- Hazelnut meringue with blackberries
- Mincemeat meringue pie
- Rose meringues with white chocolate cream
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this marbled chocolate meringue, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making or baking meringues?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more summer dessert recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Meringue. PIN IT.
Chocolate Meringue With Raspberry Cream
Ingredients
Meringue
- 100 g dark chocolate (I used 70%)
- 3 egg whites
- 1 pinch cream of tartar
- 175 g golden caster sugar
- 20 g flaked almonds
Raspberry Cream
- 200 ml double cream (heavy cream) well chilled
- 250 g raspberries
- icing sugar for dusting
Instructions
Meringue
- Melt the chocolate in a bowl suspended over a pan of hot water. Once melted, stir and leave it to cool a little.100 g dark chocolate
- Meanwhile, using an electric whisk or stand mixer, whisk the eggs whites with the cream of tartar until stiff.3 egg whites, 1 pinch cream of tartar
- Add the sugar, a tablespoonful at a time and whisk until stiff and glossy.175 g golden caster sugar
- Using a tablespoon, slowly fold in the chocolate until you have a marble effect you’re happy with.
- Heap the meringue onto a baking sheet covered in non-stick paper and smooth out into a rough round. Create a shallow dip in the middle for the filling to sit in.
- Scatter the almonds over the top.20 g flaked almonds
- Bake at 120℃ (100℃ fan, 250℉, Gas ½) for 2 hours. Turn the oven off, but leave the meringue inside with the door open to cool slowly.
- Once cool, remove from the tray and peel off the paper.
Raspberry Cream
- Whisk the cream until thickened and peaks start to form.200 ml double cream (heavy cream)
- Stir all but a handful of the raspberries into the cream, crushing them roughly as you go.250 g raspberries
- Spoon the raspberry cream into the dip you created in the meringue.
- Scatter the remaining raspberries over the top and some toasted flaked almonds if liked, then dust with a little icing sugar.icing sugar for dusting
Notes
Nutrition Estimate
Sharing
I was in two minds whether to enter this chocolate meringue recipe for the We Should Cocoa Raspberry Challenge. But in the end I entered these white chocolate and raspberry cupcakes instead. I can no longer remember on what I based this decision, but thought entering twice was a bit greedy.
Judith Luscombe says
A wonderful delicious summery recipe.
Choclette says
Freerangegirl, you made me laugh. I like to think most of the things I make are quite healthy, but I guess you’ve caught me out with this one – and please don’t scrutinise the others too closely!
freerangegirl says
Really! – your blog should come with a health warnin… How can I not make it after seeing how delicious it looks! Husband is agreeing vehemently at this moment!
Choclette says
Dom – thanks. I’ve yet to have whoope pie, perhaps I can now claim I have.
Kath – thanks, that’s high praise coming from you, Queen of Puddings. Not sure how to play it with my older posts, so am currently doing an older one interspersed with a newer one.
Chele – I think you are very wise, it does go particularly well with summer fruit.
Cakelaw – thanks, certainly not me.
Johanna – lucky you growing up with a pav queen – chocolate or no chocolate. And lucky you having berries to look forward to so soon.
Jo Romero – thank you. I’m sure you’ll manage something a little more elegant than mine, but it certainly tasted great.
Suelle – I’m guessing the hardness was because Dan’s recipe had so much sugar in? But Eton mess sounds like it’s worth hanging out for.
Jac – thanks, scrumptious describes it exactly.
Kate – thanks for the balsamic tip. When you say raspberries instead of chocolate, do you mean the raspberries were cooked in the meringue itself?
Hazel – thank you. You’ve probably gathered by now that elegant isn’t really my thing. Am happy with rusticity though.
Rhyleysgranny – thanks, from disaster arose success.
Manu – thank you
CC, it was meant to be a bit mor marbled than it actually was, but I mixed the chocolate in a bit too much.
Aforkful – thanks. As I can hear the rain lashing down on the roof right now, summer seems a long time gone.
Joanna – summer does have a habit of disappearing fast, but the comfort is, it will be back before we know it (or maybe that’s not such a comfort after all). With the rain lashing down outside, steamed puds sound quite tempting – perhaps not for breakfast though.
Ananda – thanks, glad to know I’m not the only one whose behind with posts.
Ceia – you are kind. You’re son is a very lucky young man, I would love to have grown up eating chocolate meringue – not, I hasten to add, that I did too badly on the pudding front. Uncook? ha ha – couldn’t have got you’re creative genius more wrong.
Thanks BVG
CityHippy – can understand the nerves, things rarely turn out just how you imagine them – for me anyway. But am sure you will produce a most delicious meringue.
MangoCheeks – I know you’re not the greatest of chocolate fans, so such nice comments mean a lot, thank you – and am most honoured to get the splendicious tag
mangocheeks says
No – don’t wait to publish them next year as you’ll just be in-undated with recipes. Just bring them on, so we can drool. I too would have opted for a pavlova one, rather than small fussy ones. Looks absolutely ‘splendicious!’ a word my husband coined recently for some reason, so I choose to use it fo rthe first time on your blog. It looks both splendid and delicious!
cityhippyfarmgirl says
Perfect. I’m embarking on something similar this weekend, my first meringue and I’m a littttle bit nervous…looks delicious Choclette.
Brownieville Girl says
It looks utterly delicious!
Dom’s right – it’s great to have a bit of summeriness on these bleak days.
celia says
Chocolate meringue is one of the greatest baking treats ever invented. My youngest son would be content if I never baked anything else! You’ve taken it to a whole new level, Choc, your chocolate pav looks sublime!
PS. My verification word is “uncook”!!! 🙂
Ananda Rajashekar says
Oh i have too many post in my hard drive waiting to be published am sure many of them will be coming next year and meringue looks brilliant wanna jump on it right away 🙂
Joanna says
What a beautiful reminder of the summer! Where did it go Choclette? I’m not ready for steamed puddings yet….
aforkfulofspaghetti says
What a party piece! Mmm… brings back memories of rather warmer, more pleasant times than we’re having now! Looks and sounds fab.
The Caked Crusader says
I’ve never made a chocolate meringue – it looks beautiful. I love the slightly marbled look of it
manu says
Wow, looks so beautiful and yummy!
Rhyleysgranny says
This looks so tempting. I have never made a chocolate pav. I love the way it is topped with the bits of meringue.
Hazel says
Perhaps not the most elegant, but beautiful with its rusticity 🙂
Grazing Kate says
Hi Choclette, this is very similar to one that I do from Nigella’s Forever Summer book – her is with raspberries rather than chocs – it’s a stunning dessert and looks impressive but is dead easy! Her meringue has a spoonful of balsamic vinegar in vinegar is supposed to be good to hold a meringue but I feel it gives it a certain kick too!
Jacqueline says
I am drooling looking at that plateful of scrumptiousness Choclette 🙂
Suelle says
I’m one of those with a freezer full of rock hard chocolate meringues from Dan Lepard’s recipe. I think they will be used in an Eton mess type of recipe, where they have a chance to soften a bit. I’m glad your version worked out better – it looks magnificent!
Jo Romero says
OMG my husband LOVES meringue and he’s been on at me to make some for ages – you’ve now inspired me with this post! Chocolate meringue – looks gorgeous. Thanks for posting 🙂
Johanna GGG says
wow I love all that chocolate – my mum is the pav queen but it is always a bit too vanilla for me. But chocolate and berries is just my thing
And I love some “unseasonal” recipes from you because our berries are just coming into season
Cakelaw says
Who can resist a chocolate raspberry meringue? It looks magnificent.
Chele says
Oh how I miss Strawberries ;0(
I’ve had a chocolate pav on my things to make list for quite some time now but after seeing your creation with all those wonderful strawberries I think I’ll pop it on the back burner till there is some lovely fresh summer fruit to do it justice.
Looks just fantastic!
Kath says
You and me both Choclette, I have posts backing up like nobody’s business. I agree with Dom, it’s good to see strawberries and have a memory of the summer. It also looks damn fine and sounds delicious.
Dom at Belleau Kitchen says
oh I love it… it’s like a taste of summer on this gloomy and cold weekend… this is like a giant whoopie pie! lovely x