 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping. Ingredients:
4 egg whites |
1 teaspoon red wine vinegar |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup sugar |
2 tablespoons baking cocoa |
1 ounce semisweet chocolate, finely chopped |
1 cup fresh raspberries |
1 cup sliced fresh strawberries |
2 tablespoons orange liqueur, divided |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
2 medium kiwifruit, peeled, halved and sliced |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
2. Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate.
3. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
4. In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form.
5. Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers. Yield: 8 servings.
|
|