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Dessert Time!
A beautiful crisp but chewy chocolate meringue topped with whipped rice cream, fresh berries and some dairy free chocolate chips.

Posted by Fiona K from Edinburgh, Scotland, United Kingdom • Published See Fiona K's 26 projects »

  • Step 1

    Preheat the oven to180 oC

  • Step 2

    Line a baking sheet with parchment paper and draw an 8” circle on the paper, I use this as a guide to what size the meringue base should be

  • Step 3

    Put the egg whites in a bowl and whisk until stiff peaks form

  • Step 4

    Gradually add the caster sugar, cocoa powder and cornflour while constantly whisking the mixture

  • Step 5

    The meringue should form stiff peaks and be glossy

  • Step 6

    Place the meringue onto the baking sheet and shape into the circle marked on the paper

  • Step 7

    Using a spatula, run it up the outside edge from the bottom to top all round the meringue, this strengthens the sides

  • Step 8

    Flatten the top with a spatula

  • Step 9

    Place in the centre of the oven for 40 minutes

  • Step 10

    Turn off the oven and open the door but leave the meringue in the oven until it cools

  • Step 11

    Spoon the whipped cream on top of the meringue once it has cooled completely

  • Step 12

    Decorate with the berries and chocolate chips and serve immediately

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