Meringue with a touch of chocolate (or a lot)
A few ground rules to ensure this works! My mums winning tip is too ensure everything is bone dry, if you have just rinsed your mixing bowls or whisk then please make 100% sure they are all dry otherwise you will ruin the mix!!
100g milk chocolate
300ml double cream
200g fromage frais
1 tbsp icing sugar, plus extra for dusting
175g mini chocolate eggs (crushed for topping)
For the meringue
6 egg whites
180g golden caster sugar
165g Icing sugar
1 tbsp sifted cocoa
I found this recipe funny enough in the Tescos magazine and couldn't resist a go. It went down a storm whilst light you can taste the indulgence and know its a little naughty.
1. Preheat your oven to fan 120°C(fan). Line a large baking sheet with nonstick baking paper and draw an 8inch circle in pencil. Be sure to turn this over so it doesnt mark the food.
2. Using your electric whisk, beat the egg whites, caster sugar and a pinch of salt in your ultra dry mixing bowl on high speed for 4 minutes, or until stiff peaks form.
3. Add in the icing sugar and gently whisk until all mixed. Increase the speed and whisk for a further 3 minutes, or until shiny and stiff. Add the cocoa and whisk briefly to mix.
4. Using your circle as your guide, spoon the meringue onto the paper in a circular shape with a deep hollow in the centre, keeping the sides tall. Bake for 1 hour 30 minutes, or signs of cracks appear on the meringue and the meringue is firm to the touch.
5. Turn the oven off, pop the door slightly ajar and leave the meringue inside to cool.
6. To finish off (and this can be down just before serving) open you chocolate bar, I scrap a knife down the sides and this usually forms curls.
7. Gently whip your cream and fromage frais with the icing sugar this should form stiff peaks again (don't over whisk). Spoon into the centre of the cooled meringue and sprinkle all your chocolate curls and all the mini eggs you managed not to eat whilst baking.