Welcome to Foodie Friday! I showed you this dessert last year but we had friends over tonight and it's sooo good, I thought it deserved repeating. It takes several steps but you can do most of it ahead and nothing is too difficult, even for a beginner.
Here we go:
Chocolate Berry Meringue
1 recipe Chocolate Meringue
1 recipe Raspberry Puree
1 recipe whipping cream
6 c. fresh fruit - strawberries, blueberries, raspberries, blackberries and/or kiwi
Additional shaved chocolate, if desired
1-1/2 c. fresh or frozen raspberries (thaw and drain if frozen)
1 T. sugar
Place raspberries in blender. Puree until smooth, sieve out seeds, if desired. Stir in 1 T. sugar. Cover and chill until serving time.
6 egg whites, allow to stand at room temp. at least 30 minutes
1 c. sugar
3 oz. bittersweet or semi-sweet good quality chocolate, grated
3 T. unsweetened cocoa powder
1 t. balsamic vinegar
Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper or aluminum foil. Draw a 10" circle on the paper/foil, leaving a 1-2 inch margin outside the circle. Set aside.
In large mixing bowl, beat egg whites with mixer on medium to high speed until soft peaks form (tips stand straight up) and sugar is dissolved. Gently fold in the grated chocolate, cocoa powder and vinegar. Spread the meringue onto the parchment circle. Place in oven. Immediately, reduce oven temperature to 300degrees. Bake for 1 hour. Remove from oven, set on a rack and let cool completely on the baking sheet. Carefully remove meringue from paper/foil; transfer to a serving platter.
1 c. whipping cream
1 T. confectioner's sugar
1/2 t. vanilla
In chilled bowl, beat cream, sugar and vanilla until soft peaks form. Spread onto meringue, top with berries, and shaved chocolate, if desired.
To serve - drizzle plates with Raspberry Puree, top with a slice of the meringue and additional shaved chocolate.
Enjoy! Let me know if you make it. Really....it's easy!