Chocolate and Berry-Covered Meringue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This lower-fat substitute for Schaum Torte-basically, a large meringue filled with strawberries and topped with whipped cream, is guaranteed to satisfy every chocoholic in the house. Ingredients:
4 large egg whites |
dash of salt |
1 teaspoon fresh lemon juice |
1/2 teaspoon vanilla extract |
3/4 cup sugar |
1/4 cup semisweet chocolate, chopped |
4 teaspoons water |
2 cups fresh blueberries |
2 cups fresh raspberries |
mint sprigs (optional) |
Directions:
1. Preheat oven to 200°.
2. To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add juice and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
3. Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200° for 1 hour. Turn oven off; cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.
4. To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.
5. Arrange berries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.
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