6 large egg whites
300 gr OR 2 cups icing sugar
4 tbsp unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar ( optional)
50 GR or 1/4 cup finely chopped chocolate
600 ml or 2 cups double/ heavy cream
4 tbsp of icing sugar
1 shot of amaretto
1 cup of raspberries
grated dark chocolate
Step 1 : Preheat the oven to 180°C/350ºF and line a baking tray with baking parchment.
Step 2 : Beat the egg whites until peaks start to form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
Step 3 : Draw the same circles on your parchment paper. Add your meringue mixture smoothing the sides and top. Step 4 : Place in the oven and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel soft in the middle. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
Step 5 : In a bowl, add your cream, amaretto, vanilla extract icing sugar and whisk until nice and fluffy. Then add raspberries and mix well.
Step 6 : Add first layer of your meringue onto a serving plate, add the cream, top with second layer and carry on until its finished. Decorate as you wish. I topped it with more shaven chocolate and fresh raspberries.
Step 7 : Place in a fridge to set or enjoy straight away!
