Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Ingredients
- egg whites: 6 piece
- salt: 0.25 tsp
- cream of tartar: 0.25 tsp
- ½ cups granulated sugar: 1 piece
- unsweetened cocoa powder: 3 Tbsp
- cornstarch: 2 tsp
- vinegar: 1 Tbsp
- vanilla extract: 2 tsp
- squares bittersweet chocolate: 2 piece (1 ounce, melted)
- strawberries, hulled and: 3 cups (halved, fresh)
- ½ cups whipping cream: 1 piece
- granulated sugar: 2 tsp
- square bittersweet chocolate: 1 piece (1 ounce, melted)
Metric Conversion
Stages of cooking
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Preheat oven to 275 degrees F (135 degrees C).
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Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
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Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
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Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
