Chocolate Meringue with Raspberry & Strawberry Cream
Some of my posts are so old now, I almost feel I should wait until next year to publish them. This one I made about seven weeks ago, when strawberries (remember them?) were still just about in season. I had been given Dan Lepard’s recipe for Chocolate Honey Meringue by a friend, who kindly cuts out any chocolate recipes she comes across in the Guardian for me. Said friend was coming to dinner, so wouldn’t it be 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. 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 it was rather a long time ago now, this is what I think I did!
- Melted 100g 70% dark chocolate in a bowl over hot water, then left to cool.
- Whisked 3 eggs whites and a pinch of cream of tarter until stiff.
- Added 175g caster sugar and whisked until stiff and glossy.
- Using a tablespoon, slowly folded in the chocolate until a marble effect was created.
- Heaped the meringue onto a baking sheet covered in non-stick paper and smoothed out into a rough round.
- Scattered over a handful of slivered almonds.
- Baked at 120C for 2 hours.
- Left to cool, then removed from the tray and peeled off the paper.
- Whisked 200ml double cream until thick.
- Stirred several raspberries into the cream (quantities now forgotten).
- At this point, I realised that the meringue had risen up with a very thin top layer that wouldn’t bear any weight – oh bother!
- As soon as I pressed it slightly the top started to break up. So I took this top layer off.
- Spooned the raspberries and cream on top of what was left of the meringue.
- Covered the cream with de-hulled and quartered strawberries and a few more raspberries.
- Covered the fruit with the bits of meringue top that I had previously removed.
Perhaps this was not the most elegant of party pieces, but I have to say it is one of the most delicious desserts I’ve made – certainly in recent times. I do love meringue and cream. It had a lovely crisp crunch from the outside and was darkly chocolatey and sticky inside. The sharp fruit and the sweet meringue hit the palate first, then the richness of the cream and chocolate came 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 🙂