Delectable chocolate meringue stack

Fairlady
Prep: 20 mins, Cooking: 1 hr

By Food24 May 04 2015
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Ingredients (10)

4 eggs — jumbo, whites only
1/2 tsp vinegar — white
salt — pinch
210 g castor sugar
100 g dark chocolate — chopped
2 Tbs coffee — beans, crushed
TOPPING:
1.5 cup cream — fresh, 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.

Text and image: Fairlady

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