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Chocolate Eton Mess

2018-03-02

Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h

Ingredients

  • 4 egg whites
  • 225g sugar
  • 1/4 tsp cream of tartar
  • pinch salt
  • 1 vanilla bean, seeds scraped and bean reserved
  • 2 cups cream
  • 2 tbsps sugar
  • 2 cups meringue crumbles
  • 150g chocolate, roughly chopped
  • fresh raspberries

Method

Step 1

Preheat oven to 135°C. Line two baking sheets with parchment paper. Set aside.

Step 2

Add the egg whites and sugar to the bowl of a stand mixer. Place bowl over a pot of simmering water. Whisk constantly until sugar has dissolved and the egg whites are warm. Fit the bowl into the base of stand mixer and add the cream of tartar. Whip on low speed and slowly increase until sti glossy peaks are achieved, about 10 minutes. Add the salt and vanilla bean seeds. Whip just to combine.

Step 3

Fill a pastry bag and pipe 1 inch circles onto parchment-lined baking sheets. Bake in preheated oven for about 1 hour, until completely dry. If meringue starts to colour, reduce oven temperature. Remove from oven and cool on baking sheet on a wire rack.

Step 4

Place cream and sugar into a bowl and whip to soft peaks. In 6 dessert bowls, layer some of the chocolate, then some meringues and cherries, whipped cream. Repeat layers and top with meringues, cream and chocolate sprinkles. Garnish with fresh mint.

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