Name: Chocolate berry meringue stack
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8
Ingredients: 5 egg whites; 1 1/3 cup caster sugar; 1/4 cup cocoa powder; 250 gram dark eating chocolate, chopped; 600 millilitre cream; 300 gram frozen mixed berries, thawed

Chocolate berry meringue stack

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Serves 8

Prep

45M

Cook

Total

2H 45M

Ingredients

5 egg whites

1 1/3 cup caster sugar

1/4 cup cocoa powder

250 gram dark eating chocolate, chopped

600 millilitre cream

300 gram frozen mixed berries, thawed

Method

1.Preheat oven to 150°C (130°C fan-forced). Using a pencil, mark a 20cm-diameter circle on 3 sheets of baking paper. Line 3 baking trays with baking paper, pencil-side down.

2.Using an electric mixer, beat egg whites in a large, clean dry bowl until firm peaks form. Add sugar gradually, beating until dissolved. Beat in sifted cocoa powder.

3.Spread meringue on circles on prepared trays. Bake for 45-50 minutes or until firm, swapping trays halfway through cooking. Turn off oven. Cool meringues in oven with door ajar for 2 hours.

4.Meanwhile, combine chocolate and 1/3 cup cream in a small saucepan. Stir over low heat until melted and smooth. Cool. Using an electric mixer, beat remaining cream in a small bowl until firm peaks form.

5.To assemble, place one meringue layer on a serving plate. Spread with a third of chocolate mixture, then a third of whipped cream. Repeat layers. Top with berries; serve at once.

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