Patriotic Choco-berry Meringue Dessert |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Elegant in its simplicity - with billows of soft whipped cream, crunchy chocolate meringue, and succulent fresh berries - this dessert is superb. Ingredients:
1 recipe chocolate meringue (see below) |
1 recipe raspberry puree (see below) |
1 cup whipping cream |
1 tablespoon sugar |
1/2 teaspoon vanilla |
6 cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries |
bittersweet chocolate curls or shavings |
Directions:
1. Prepare Meringue and Raspberry Pur�e. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry pur�e onto plates. Serve meringue wedges atop pur�e. Serves 10.
2. Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.
3. Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until pur�ed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.
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