Ingredients
- For the Meringue:
- (Recipe from Greatest Ever Chocolate)
- 3 egg whites
- 3/4 cup sugar
- 1 teaspoon cornstarch
- 1 ounce (25 grams) semisweet chocolate, grated
- For the Filling:
- 5 ounces (140 grams) semisweet chocolate
- 2 tablespoons milk
- 2 cups heavy whipping cream (I used 2 1/2 cups)
- 2 tablespoons sugar (use more or less depending on your taste)
- 12 to 16 ounces raspberries (350 to 450 grams)
- a little melted chocolate, to decorate
Preparation
Step 1
Preheat your oven to 275ºF/140ºC. On parchment paper, draw three 4 x 10 inch (10 x 25 cm) rectangles. Turn the parchment paper over and place it on 2 cookie sheets stacked together. This way you can see you outlines, but not have the pencil lead touch your meringue. If you're having trouble getting your paper to stay put, place a small dab of whisked egg whites one each corner and press it onto the cookie sheet (I used egg whites left behind on my whisk).
To make the meringue, whisk the egg whites in a clean bowl until stiff. Add half of the sugar and whisk until the mixture is stiff and glossy. Using a spatula, gently fold in the rest of the sugar, cornstarch, and grated chocolate.
Spoon the meringue mixture into a piping bag fitted with a 1/2 inch (1 cm) plain tip, or spoon it into a Ziploc bag and cut off the corner to create a 1/2 inch opening. Pipe the meringue across the rectangles traced on your cookie sheet.
Bake meringues for 1 1/2 hours, rotating the cookies sheet halfway through to ensure even baking. Without opening the oven door, turn it off and allow the meringues to cool inside the oven. Once cooled, carefully peel away the parchment paper. The meringues will be very delicate, so take your time doing this.
To make the filling, melt the chocolate with the milk in a double broiler (or place a saucepan over a pot of simmering water). Spread the melted chocolate over 2 of the meringues and allow them to cool.
Whip the cream with the sugar and set aside. Place one of the chocolate coated meringues on your serving plate. Top with 1/3 of the cream and raspberries. Place the other chocolate covered meringue on top of the raspberries and cover with 1/3 of the cream and berries. Place the plain meringue on top and layer with the remaining cream and berries. If you want, drizzle some melted chocolate on top of the berries, or serve as is. Do not assemble more than a couple hours before serving, or else the meringues will become soggy.