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Categories:
Cocolate egg whites vanilla cream of tartar sugar cocoa powder cream heavy whipping cream sugar vanilla fresh raspberries extra raspberries
Viewed: 13 - Published at: 2 years agoIngredients
- Cocolate Meringue
- 2 egg whites; at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1 1/2 tablespoons cocoa powder
- Raspberry Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 pints fresh raspberries
- Extra raspberries for garnish; optional
Method
- Preheat oven to 225 degrees. Grease a 4 inch cake pan; set aside.
- Beat egg whites until foamy. After they are foamy add in the vanilla, and the cream of tartar.
- Continue to beat the egg whites. While you are beating add in the sugar a little at a time until stiff peaks form.
- Once the meringue will hold a stiff peak, gently fold in the cocoa powder.
- Swirl the chocolate meringue to form a bowl shape inside the cake pan.
- Bake for about an hour (Mine took 1 hour and 15 minutes) until the meringue feels dry and sounds hollow. Set it aside to cool.
- Whip the cream with the sugar and the vanilla until stiff peaks form.
- Fold in the mashed raspberries until they're fully Incorporated.
- Once the chocolate meringue is cool, spoon the raspberry whipped cream into the meringue "crust".
- Garnish with raspberries. Serve immediately or chill until serving time.
