I recently offered to whip up a dessert for a friend’s dinner party. I wanted to cook something that reflected the warm weather we’re having in Melbourne, plus took advantage of the beautiful berries that are in season. After a little brainstorm I decided upon one of Donna Hay’s recipes for meringues dipped in chocolate and stacked with whipped cream and fresh berries. It was a super easy recipe which is great for the coming summer months.
150 ml eggwhite (approximately 4 eggs)
1 cup (220g) caster sugar
2 tablespoons of cornflour, sifted
2 teaspoons of white vinegar
100 g dark chocolate (I used 85%)
1 cup (250 ml) of single pouring cream
400 g of mixed raspberries and strawberries
Icing sugar to dust
Preheat oven to 150°C. Place the eggwhite in a clean bowl and mix with an electric mixer until stiff peaks form. Ensure the bowl is 100% clean as if it’s greasy, the eggs wont whip. If in doubt, wash it twice!
Slowly add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined.
Spoon ½ cupfuls of the mixture onto baking trays lined with non-stick baking paper. Immediately reduce oven to 120°C and bake for 1 hour.
Turn the oven off and allow the meringues to cool completely in the oven (allow a few hours). Do not be impatient and take the meringues out of the oven while they are still warm as the sudden drop in temperature will cause them to collapse. If time is on your side, it’s a good idea to make the meringues the night before and leave them in the oven overnight to cool.
Once the meringues are cool, dip the bases of them in melted chocolate, place on non-stick baking paper and set aside for the chocolate to set.
Whisk the cream until soft peaks form. Spoon over the meringues, top with berries and dust with icing sugar. Serve immediately. Serves 8.