Serves: 10-12 Prep Time: 20 minutes Total Time: 2 hours
- 6 eggs, separated
- 300g/7oz caster sugar
- 1 tbsp coco powder
- 400ml double cream, whipped
- 300g/7oz mixed berries
- 50g/2oz dark chocolate, chopped
- 200g/7oz cranberries
- 100g/3.5oz raspberries
- 100g/3.5oz golden caster sugar
Preheat the oven to 150°C/Fan 140°C/gas 2.
Place the egg whites in a large clean bowl, then whisk at high speed until they start to form firm peaks. With your mixer still running, gradually add the sugar, a little bit at a time. Continue to whisk for 5-7 minutes more until the meringue is glossy and smooth. Sift the coco powder into the mixture, and gently mix in (you can leave it streaky for a nice effect). Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each dollop into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour and 15 minutes until the meringue edges are slightly cracked. Turn the oven off and leave the meringues to cool completely inside the oven.
Meanwhile make the coulis. Place the cranberries and raspberries into a saucepan with the sugar. Set over a medium heat, mashing a little with a spoon until the sugar has dissolved. Heat for 5 minutes, then strain through a sieve, discarding the seeds. Refrigerate until ready to serve.
Once the meringue has cooled, place one disc on a cake stand and spoon a big spoonful of the whipped cream on top, spreading it out to the edges. Scatter a handful of berries onto the cream, then place the second meringue disc on top. Top it with the remaining cream and decorate with more berries and the chopped chocolate. Drizzle over the coulis and serve.
(Recipe taken from Camera & Clementine – Healthy Vegetarian Recipes)