MJ’s Chocolate Meringue

You may be thinking who on earth is MJ!?
Well let me tell you that MJ is in fact, my legendary beautiful mumma known to many as ‘Mother Jen’ (MJ). When she informed me that she was going to be making this classic desert for a dinner party she was hosting, I knew that I had to give her a little post of recognition on JessieCakes. I mean look at it, it’s beautiful!!!! Perfectly baked, light chocolate meringue topped with whipped cream and fresh fruits, the ideal desert for both summer and winter and possibly the easiest to make. So thank you Mother Jen for this wonderful recipe… you truly are a star!

Ingredients

For the chocolate meringue base:
6 medium egg whites, at room temp
300g caster sugar
3 tbsp sieved cocoa powder
1 tsp balsamic vinegar
40g dark chocolate, finely chopped

For the topping:
500ml double cream
500g mixed fruits, chopped

Method

Preheat the oven to 180°C and line a baking tray with baking parchment

1. In a large bowl beat the egg whites until peaks form, and then slowly beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
   TIP – you may be wondering why my mum is holding the bowl over her head in the photo above. Well this is a rather daring tip but your meringue is perfectly beaten if you can hold it right over your head and it doesn’t fall out. 

2. Sprinkle over the cocoa, vinegar and chopped chocolate and gently fold the mixture together until all ingredients are combined. Mound onto your baking sheet in a fat circle smoothing out the sides and top.

3. Place in the oven and immediately turn the temperature down to 150°C and bake for roughly 1 hour. Your meringue is ready when it looks crisp around the edges and dry on top, but when you prod the centre it should feel slighty squidgy. Turn of your oven and open the door slightly, let your meringue cool completely (if you remove your meringue they will cool too quickly and start to crack)

4. When you’re ready to serve, transfer your meringue onto a large plate and whisk the cream until thick but still soft. Pile it on top of the meringue and scatter with your chopped fresh fruits.