Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 1 cup caster sugar
- 6 egg, whites only
- 1/4 cup firmly packed brown sugar
- 2tablespoons cornflour
- 2teaspoons white vinegar
- 1tablespoons cocoa powder
- 600milliliter thickened cream
- 2teaspoons ground cinnamon
- 1/2 cup chocolate-flavoured syrup
- 250grams raspberries
- 125grams cherries
Nutrition per serving
2190kJ / 521Cal
2190 Kilojoules or 521 Calories
25% of daily energy intake*
Protein
7.0grams
Fat
31.5grams
Carbs
53.0grams
Sugars
48.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This decadent brown-sugar meringue stack with layers of cinnamon cream, raspberries and chocolate sauce will blow your guests away.
Method
Step 1 of 4
Preheat oven to 160°C/140°C fan-forced. Using a pencil and a 20cm plate as a guide, mark 3 circles on 3 sheets of baking paper. Place baking paper, pencil-side down on 3 baking trays.
Step 2 of 4
Using an electric mixer, beat egg whites in a large dry, clean bowl until soft peaks form. Gradually add caster sugar, beating well between each addition until sugar is dissolved and firm peaks form. Beat in brown sugar, cornflour and vinegar until combined.
Step 3 of 4
Dust cocoa powder over meringue. Using a large metal spoon, scoop meringue onto prepared trays, spreading to cover marked circles. Bake for 30 minutes, swapping trays occasionally, or until meringue is firm to touch. Turn oven off. Leave in oven to cool completely. (The meringue will firm.)
Step 4 of 4
Using an electric mixer, beat cream and cinnamon in a large bowl until firm peaks form. Place a meringue on a large serving platter, top with 1/3 of the cream, 1/3 of the raspberries and drizzle with 1/4 cup of the chocolate syrup. Repeat layers, finishing with raspberries. Top with cherries to serve.
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