4 large eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
8 oz (225 g) plain chocolate, broken into pieces
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2 tablespoons milk
2 tablespoons sugar
1 lb (450 g) fresh or frozen and thawed raspberries
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
8 oz (225 g) plain chocolate, broken into pieces
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2 tablespoons milk
2 tablespoons sugar
1 lb (450 g) fresh or frozen and thawed raspberries
method
1. Cover three baking sheets with foil and lightly oil them. Mark a 20 cm (8 inch) circle on each.
2. Whisk the egg whites until stiff. Add 100 g (4 oz) of the sugar and continue whisking until stiff. Fold in a further 100 g (4 oz) sugar.
3. Spread or pipe the meringue into rounds on the circles marked on the baking sheets.
4. Dry out in a cool oven 140°C (275°F) Gas mark 1 for about 4 hours. Cool, then remove carefully from the foil.
5. Melt the chocolate gently in a heatproof basin over a pan of hot water.
6. Whip the cream and milk together until thick, then stir in the remaining 2 tablespoons sugar.
7. Place one meringue round on a flat plate and spread with half the chocolate.
8. Cover with one-third of the cream and raspberries.
9. Place another meringue round on top and spread with the remaining chocolate.
10. Add another third of the cream and raspberries.
11. Put the third meringue round on top and decorate with the remaining cream and raspberries.
2. Whisk the egg whites until stiff. Add 100 g (4 oz) of the sugar and continue whisking until stiff. Fold in a further 100 g (4 oz) sugar.
3. Spread or pipe the meringue into rounds on the circles marked on the baking sheets.
4. Dry out in a cool oven 140°C (275°F) Gas mark 1 for about 4 hours. Cool, then remove carefully from the foil.
5. Melt the chocolate gently in a heatproof basin over a pan of hot water.
6. Whip the cream and milk together until thick, then stir in the remaining 2 tablespoons sugar.
7. Place one meringue round on a flat plate and spread with half the chocolate.
8. Cover with one-third of the cream and raspberries.
9. Place another meringue round on top and spread with the remaining chocolate.
10. Add another third of the cream and raspberries.
11. Put the third meringue round on top and decorate with the remaining cream and raspberries.
serving amount
serves 4
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