A chocolatey/Italian twist on the classic meringue dessert.
- 9 egg whites
- 400g sugar
- 5 tbsp cocoa
- 1 1/2 tsp balsamic vinegar
- 75g chocolate chips, roughly chopped
- 500g mascarpone
- 2 cups fluid whipping cream
- 2 tbsp instant vanilla pudding powder (dry)
- 3 tbsp icing sugar (aka powdered or confectionary)
- 2 cups sliced strawberries (see note)
- 1 cup blueberries (see note)
- fresh mint leaves (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a stand mixer whip the egg whites until stiff peaks form. NOTE: make sure your bowl is very clean. Leftover grease spots can prevent the egg whites from stiffening.
- One spoonful at a time, add the sugar. Then beat until stiff peaks return. This could take 5 minutes or 20 minutes. Or even longer depending on how humid it is in your place.
- Once the egg whites and sugar are stiff, stir in the cocoa, balsamic vinegar, and chopped chocolate.
- Line two baking sheets with parchment. Spoon the meringue mixture into two rounds on the parchment. Try to make them the same size as you’ll be stacking them later.
- Place in oven and immediately turn the temperature down to 300 degrees Fahrenheit.
- Bake for 1 hour to 1 hour 15 minutes. It will be down when the edges are dry and the centre doesn’t jiggle.
- Remove from oven and allow to cool.
- When the meringues are cool and you’re ready to assemble, beat the whipping cream until stiff.
- Add in the mascarpone, pudding powder and icing sugar.
- Place one meringue on your serving plate. Spread 2/5 of the whipping cream mixture on top. Sprinkle with 2/5 of the berries.
- Stack the next meringue on top. Spread the remaining whipping cream mixture on top. Sprinkle with remaining berries.
- Garnish with mint leaves if so desired.
- Any fresh berries are delicious with this recipe! Strawberries and blueberries are pictures but I’ve also made it with raspberries. I’m sure you can’t go wrong with blackberries or cherries either 🙂