Member recipe by maggiemay48
- 4 egg whites
- 8 oz caster sugar
- 1 pint double cream
- 8 oz plain chocolate
- 4 fl oz water
- Place egg whites in a large bowl and whisk on high speed with an electric whisk until they form soft peaks. Add the sugar, a little at a time, whisking well after each addition, until all the sugar has been added and the mixture is thick and glossy.
- Place three plate-sized rounds of meringue mixture on baking parchment and bake for 2 to 3 hours at 100C until dry (leave in oven overnight if possible). Carefully peel away the baking paper.
- In a pan, slowly melt the chocolate in the water and allow to cool. Whip the cream until thick and carefully fold into the chocolate mixture.
- Just before serving, layer the meringue and chocolate mixture together and chill in fridge. Dust with chocolate powder and grated chocolate curls.