INGREDIENTS
4 large eggs (at room temperature)
200 grams of caster sugar
2 teaspoons of white wine vinegar
2 teaspoons of cornflour
40 grams of Elizabeth Shaw Extra Dark Chocolate grated
300 ml of whipping cream
300 grams of raspberries
The seeds from 1 passion fruit

METHOD

  • Heat the oven to 140C
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  • Line a baking tray with a sheet of greased proof paper.  Using an upturned bowl as a template, draw a circle on the greased proof paper, approximately 8inches wide.
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  • Put the egg whites in a dry, clean bowl.
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  • Whisk the egg white, on a medium speed if using an electric whisk, until the egg whites are slightly stiff.
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  • Sprinkle the vinegar and the cornflour onto the whisked egg whites.
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  • Add 1/3 of the sugar to the bowl.
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  • Continue to whisk the egg whites, add the second third of the sugar, continue to whisk, and then add the final third.
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  • Stop whisking when the egg whites are stiff and glossy looking. Gently fold in the finely grated chocolate.
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  • Spoon the meringue onto the greased proof paper into a circle.
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  • Make a nest shape with the meringue, make the edges higher than the middle.
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  • Put the meringue into the oven and bake for 1 hour.
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  • After 1 hour turn the oven off and leave the meringue in the oven to totally cool, it can be left overnight.
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  • Remove the meringue from the greased proof paper and put it onto a plate.
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  • Whisk the cream so it is firm, but not too stiff, top the meringue with the cream. 
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  • Pile the raspberries on top of the cream and drizzle the passion fruit over the raspberries.

PRODUCTS FEATURED IN THIS RECIPE




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