Chocolate meringue traybake

Ready in 1 hour 45 minutes, plus cooling

6 egg whites
300g caster sugar
1⁄2 tsp white wine vinegar
75g dark chocolate, melted

For the topping:

500ml double cream, lightly whipped 600g mixed berries
25g chocolate shavings
1 tsp cocoa

1 Preheat the oven to 130°C/110°C fan/gas 1. Line a large baking sheet with non-stick baking parchment. Whisk the egg whites together until soft peaks form. Add the sugar
a little at a time, whisking well in between each addition. Whisk until firm and glossy and until the sugar has completely dissolved. Beat in the vinegar and gently swirl in the melted chocolate and spoon on to the prepared baking sheet.

2 Bake for 1 hour 30 minutes, turn the oven off and allow to cool completely. Place the meringue on a platter and top with the cream, berries, chocolate shavings and a dusting of cocoa.

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