2014-07-29

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Ingredients:-
 
    3 eggwhites, at room temperature
    1 cup caster sugar
    2 tablespoons cocoa powder
    50g dark chocolate, finely grated
    250g punnet strawberries, hulled, quartered
    150g punnet blueberries
    1 tablespoon caster sugar, extra
    1 cup thickened cream
    1/2 teaspoon vanilla extract
    Grated dark chocolate, extra, to serve



Method:-

Step 1

Preheat oven to 130°C. Line 2 baking trays with baking paper. Draw 3 x 10cm (diameter) circles on each piece of baking paper. Place onto trays, pencil-side down.



Step 2

Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy. Sift cocoa powder over meringue. Add grated chocolate. Using a large metal spoon, gently fold in until combined.


Step 3

Using circles as a guide, spoon meringue onto baking trays. Make a small indentation in the centre of each meringue. Bake on lowest shelf in oven for 1 hour. Turn oven off. Leave meringues to cool in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.


Step 4

Place berries into a bowl. Sprinkle with extra sugar. Stir to combine. Set aside for 15 minutes. Beat cream and vanilla until soft peaks form. Place meringues onto serving plates. Top with cream and berries. Sprinkle with extra chocolate. Serve.