Meringue With Cream, Raspberries, and Chocolate

Time to Cook: 
1 hr
Time to Prepare: 
15 min
Number of Servings: 
6
Learn More About This Recipe +

Meringue baked on a tray topped with fruit and cream is an impressive, yet really easy dessert to create. Change up the fruit to whatever you have on hand-ripe pears, pomegranate seeds, halved grapes, or even fresh berries are great! Use your imagination and add some chopped toasted nuts for a little crunch, even. Meringue is not a dessert you can really make ahead, so be sure to serve immediately after you top it with cream and fruit before it goes soft. Your friends and family will think you went through a lot of trouble when the truth is, all you really needed was a mixer.
 

Impressive looking, yet easy to create!

Ingredients

4 egg whites

3/4 cup sugar

pinch salt

1 cup whipping cream

1 tsp sugar

1 tsp vanilla

3 oz dark chocolate

1 pint fresh raspberries


Directions

1. Make sure that your mixing bowl is completely free of any grease. Whip the the egg whites until they form firm peaks.

2. With the motor running, gradually add the sugar to the bowl along with a pinch of salt. Continue beating until the mixture is thick and glossy, about 6 minutes.

3. Try rubbing a bit of the meringue between your fingers. When you rub the meringue between your fingers, it should be smooth. if the mixture feels granular at all, beat a bit longer.

4. Spread the meringue out onto a piece of parchment paper into a rectangle about 12 inches by 8 inches. Bake for about 40-45 minutes, until the outside is dry to the touch. The inside should be a bit soft. Allow the meringue to cool completely before topping.

5. Whip the cream with the teaspoon of sugar and vanilla. Spread over top of the meringue and scatter the raspberries over top.

6. In a small microwave safe bowl, melt the chocolate and allow cool before drizzling over top of the pavlova.