Turn a classic Aussie dessert into something extra-special. The delicate chocolate flavour in the meringue is perfectly matched with fresh raspberries and dark chocolate, making a show-stopper dessert that everyone will love
8 egg white
2 cup of caster sugar
2 tbsp corn flour
2 tbsp white vinegar
3 tbsp cocoa powder
600ml thickened cream, whisked to medium peak
220g of dark chocolate, grated
625g fresh raspberries
Preheat the oven to 120C and line 2 baking trays with baking paper. Mark a 20cm circle on the paper.
Place the egg whites into a mixer and whisk until medium peaks form. Gradually add the sugar until peaks stiffen. Sift in the cocoa powder and corn flour and add the vinegar. Gently fold through.
Spoon the mixture into the centres of each traced circle then bake in the oven for 1 hour and 15 mins. Once crispy, turn the oven off, open the oven door halfway and leave to cool completely. With the back of a fork, squash ¼ of the raspberries. Whip the cream then add half the chocolate and the squashed raspberries. Spread half of this mixture on one of the meringues and top with ¼ of the raspberries. Sandwich with the second meringue, add the rest of the cream on top and finish with the remaining raspberries.
Recipe by: Justine Schofield, Everyday Gourmet
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