Name: Delectable chocolate meringue stack
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 4 egg whites from jumbo eggs; 1/2 tsp vinegar; 1 pinch salt; 210 g castor sugar; 100 g dark chocolate chopped; 2 coffee beans crushed; 1 1/2 cup cream whipped; 50 g castor sugar; 1/2 tsp vanilla extract; 250 g mixed berries

Recipe Disclaimer

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Ingredients (10)

4	egg whites — from jumbo eggs
1/2 tsp	vinegar
1 pinch	salt
210 g	castor sugar
100 g	dark chocolate — chopped
2	coffee beans — crushed

TOPPING:

1 1/2 cup	cream — whipped
50 g	castor sugar
1/2 tsp	vanilla extract
250 g	mixed berries

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Method:

Preheat oven to 130ºC.

In a large bowl whisk egg whites, vinegar and salt until soft peaks form. Add caster sugar two tbsp at a time, beating well until it is all dissolved before adding any more.

Heat the chocolate in a heatproof bowl over a pot of boiling water, stir until melted, remove and allow to cool slightly.

Spoon 12 dollops of meringue mixture onto a lined baking tray.

Swirl teaspoonfuls of melted chocolate through the meringue mixture.

Place chopped coffee beans on a lined baking tray and spread over remaining melted chocolate, allow to set, then chop roughly.

Place meringues in the oven and bake for 1 hour, switch off oven and allow oven to cool completely before removing meringues. Remove and place on a cooling rack.

Stir the cream, caster sugar and vanilla together, spoon cream onto eight of the discs, sprinkle over berries and some of the chopped chocolate-covered beans.

Assemble stacks and top with remaining discs.