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Raspberry and chocolate meringue stacks
Raspberry and chocolate meringue stacks
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Indulge in decadent dark chocolate and fresh raspberries for a show-stopping make-ahead dessert.
Ingredients:
  • 55g (1/2 cup) almond meal
  • 315g (1 1/2 cups) caster sugar
  • 6 egg whites
  • 500ml thickened cream, whipped
  • Dark chocolate curls, to decorate
  • 300ml thickened cream
  • 300g dark chocolate melts
  • 155g (3/4 cup) caster sugar
  • 250ml (1 cup) cream
  • 40g Dark Chocolate Melts, chopped
  • 30g unsalted butter, chopped
  • 4 x 125g punnets fresh raspberries
Instructions:
  • Preheat the oven to 120°C. Trace twelve 10cm circles on baking paper, allowing room for spreading. Place the paper, pencil-side down, on baking trays, repeating the process to make a total of 24 circles. You may require 4 trays for this step.
  • In a small bowl, mix together the almond meal and 2 tablespoons of caster sugar. Using electric beaters, whip the egg whites in a clean, dry bowl until soft peaks form. Slowly add the remaining sugar and continue whisking for 3 minutes until the mixture is thick, glossy, and sugar has dissolved. Gently fold the almond mixture into the meringue until just combined. Divide the mixture evenly among the circles on trays and flatten the surfaces. Bake for 1 hour, then switch off the oven and let the meringues cool inside with the door slightly open.
  • In a saucepan, gently heat the cream until it's nearly boiling. Pour the hot cream over the chocolate in a bowl. Stir until the chocolate melts and the mixture is smooth. Allow it to cool and thicken. Lightly beat with a wooden spoon to soften, being careful not to over-beat and risk splitting the mixture.
  • To make the sauce, generously sprinkle sugar over the bottom of a saucepan on medium heat. Stir constantly for 5 minutes until the sugar dissolves and reaches an amber color. In another saucepan, warm the cream over medium heat until hot. Once the sugar turns amber, gradually pour the hot cream into the sugar while stirring carefully to avoid splattering. Keep stirring until smooth. Stir in the chocolate and butter until completely melted and the mixture is smooth. Allow it to cool before using.
  • Layer the meringue discs by spreading ganache, adding raspberries, whipped cream, and repeating with additional layers, finishing with meringue on top.
  • Assemble 5 more meringue stacks by layering the remaining meringue discs, ganache, raspberries, and whipped cream. Place the meringue stacks on separate plates. Top with chocolate caramel sauce and chocolate curls for a finishing touch.

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