Ingredients
Chocolate meringue
egg whites
6pc
sugar
300g
10.50oz
1.20cup
20tbsp
cocoa powder (sifted)
3Tbs
balsamic vinegar
1tsp
bitter chocolate (finely chopped)
50g
1.75oz
3.35tbsp
Cream
whipping cream
500g
16.90fl oz
powdered sugar
to taste
berries
500g
17.50oz
2cup
33.50tbsp
chocolate for decorating
Method
Chocolate meringue
- Preheat the oven to 320F (160C).
- Line the baking sheet with baking parchment.
- Whip the whites until a dense foam; then gradually pour out the sugar in a thin stream, keeping whipping.
- Whip the meringue at high speed until firm peaks.
- Stir in the vinegar, cocoa and chopped chocolate, without kneading too thoroughly (stripes and streaks are acceptable).
- Draw a circle with a diameter of 20cm (7.87 inch) on the parchment; lay out the meringue, and spread it in a circle.
- Place the baking sheet in the preheated oven,, and immediately turn the temperature down to 302F (150C).
- Bake the meringue for about an hour. A dense crust forms on top of the meringue, but inside it should remain unstable and moist.
- Turn off the oven, and let the dessert cool in the oven closed.
Cream
- Whip the cold cream, and add the powdered sugar to taste.
- Then spread the cream on the cooled meringue.
- Top the dessert with berries and grated chocolate.
