Raspberry and Chocolate Merveilleux
Raspberry and Chocolate Merveilleux
Meringues
Ingredients
3 egg whites
200g of castor sugar
2 teaspoons of cornflour
1 teaspoon of white vinegar
Method
Set oven to 100 Degrees
Whisk the egg whites in a clean bowl to stiff peaks. Fold in the sugar in 4 increments, whisking as you add.
Whisk in the cornflour and vinegar.
Draw equal sized circles on two sheets of parchment paper with a pencil.
Flip over and place on two baking trays, and pipe the meringue into the circle
Bake for about 45 minutes or until firm (this will make about 12-14)
Allow to cool.
650ml of double cream
2 tablespoons of icing sugar
1 teaspoon of vanilla paste or extract
300g of raspberries
50g of dark chocolate
Whip the cream to stiff peaks and fold in the icing sugar and vanilla.
Remove a third into a separate bowl and fold in the raspberries. Spoon some on top of a meringue and make a sandwich.
Spread the cream around the whole thing. Grate chocolate on top and serve.
