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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Crumbly biscuit base,rich creamy chocolate filling topped with fluffy meringue.What could be more indulgent than this fabulous dessert??? Ingredients:
225 grams digestive crumbs (graham crackers) |
85 grams butter, melted |
filling |
3 egg yolks |
50 grams caster sugar |
4 tbsp cornflower |
2 1/2 cups full cream milk |
100 grams dark or plain chocolate, melted. |
meringue |
3 egg whites |
125 grams caster sugar |
1/4 tsp vanilla |
1 tsp lemon juice |
1/2 tsp lemon zest |
Directions:
1. Preheat oven to 375 F, grease a 23cm loose bottom pan and set aside.
2. Mix the crackers crumbs and the butter and press in the bottom and sides
3. Of the pan. Cover and chill while you prepare the filling.
4. Beat the egg yolks, caster sugar and cornflower in a large bowl until they
5. Form a smooth paste, adding a little of the milk if necessary. Heat the milk till
6. Almost boiling, then slowly pour it on the egg mixture, whisking well.
7. Return the mix. to the saucepan and cook gently, whisking constantly till
8. Thickened. Remove from heat, whisk in melted chocolate, and then pour it over
9. Crust.
10. For the meringue:
11. Whisk the egg whites in a large bowl till frothy, add the lemon juice and zest.
12. Keep whisking till soft peaks forms, and then gradually add the sugar till stiff peaks
13. Forms. Add the vanilla and beat again till glossy.
14. Spread the meringue over the filling and swirl with a teaspoon for a
15. Decorative shape.
16. Bake for 30 minutes till meringue topping is browned.
17. Serve hot or warm. You can keep any leftovers in the fridge up to two
18. Days.
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