Chocolate Meringue With Raspberry Cream
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 raspberries, cream 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.
Servings: 8 people
Calories: 281kcal
Equipment
- stand mixer (affiliate link) optional
Ingredients
Meringue
- 100 g dark chocolate (I used 70%)
- 3 large 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, but not boiling, 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 large 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 measuring approximately 23cm (9 inches) in diameter. Create a shallow dip in the middle for the filling to sit in.
- Whilst the meringue is baking, dry fry the almonds until golden and crisp.20 g flaked almonds
- Bake at 120℃ (100℃ fan, 250℉, Gas ½) for 90 minutes. 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 followed by the toasted almonds. Then dust with a little icing sugar and serve.icing sugar for dusting
Notes
Can make the meringue ahead of time, if needed. Fill it just before serving so that it doesn't go soggy. The meringue will stay crisp in an airtight container for two to three days.
Be careful not to over whip the cream. Try not to go further than soft peaks as the action of stirring in the raspberries will stiffen the cream further.
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 sifted icing sugar into the cream.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 29mg | Potassium: 218mg | Fiber: 4g | Sugar: 27g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg