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raspberry and chocolate meringue stack


meringue is a favourite of mine and whenever i’m cooking for friends i often consider whether or not a i can squeeze a meringue pudding into the menu. eton mess is a particular favourite and i now have something that i can use when the soft fruits of summer are not available.

this meringue stack was inspired by a nigella lawson recipe although she uses a chocolate crème patisserie filling and sprinkles her stack with shards of pistachio. my version is definitely not a healthier option but it less time-consuming, relying on a filling of double cream whipped with a bought chocolate sauce.

and what a chocolate sauce – i used napa valley belgian chocolate sauce with cabernet sauvignon, a gift from a well-travelled friend. the alcoholic kick added an additional touch of decadence making this the perfect dinner party dessert.

hopefully it is also perfect for foodie chickie ani's event in honour of her passion for nigella lawson. it’s not a nigella recipe but i think it fits perfectly with her philosophy of decadence and short cuts where practicable!

raspberry and chocolate meringue stack (serves 6-8)

300ml double cream

200l chocolate sauce (i imagine that nutella would work or melt chocolate, allowing it to cool before mixing with the cream)

200-300g fresh raspberries

meringue discs:

6 egg whites

300g golden caster sugar

3 tablespoons cocoa powder

1 teaspoon red wine vinegar

preheat the oven to 140c and line three baking sheets with parchment, drawing a 20cm circle onto each (if your trays are large you’ll be able to do two discs on each).

beat the egg whites until stiff. continue beating, adding the sugar one tablespoon at a time. when it has all been incorporated sprinkle over the cocoa powder and vinegar and fold this in.

divide the meringue between the three baking trays, spreading them evenly. cook for 1 hour then turn off the oven and leave them until they are cold.

mix the chocolate sauce with the cream and beat until thick. stack the meringue discs, layer each with the chocolate cream and a sprinkling of raspberries.

Reader Comments (8)

I've had my eye on Jamie's version of Eton Mess for a while now. I was just waiting for raspberry season. Lovely healthy recipe !
February 20, 2008 | Unregistered CommenterMeeta
oh meeta, you've caught me out with my unseasonal raspberry use! as for the healthiness, well, there is fruit involved (among all that cream and chocolate...) ;)
February 20, 2008 | Registered Commenterabby
This looks very impressive! I can't wait until I see fresh raspberries at the store again!
February 20, 2008 | Unregistered CommenterDeborah
hi deborah - it is definitely worth trying.

confession: i had the final piece for breakfast with a cup of tea!
February 22, 2008 | Registered Commenterabby
You are right, this is a perfect Nigella-esque recipe. Thanks for taking part in WCC this month.
March 4, 2008 | Unregistered CommenterSara
hi sara, i'm glad it gets your mark of approval!
March 4, 2008 | Registered Commenterabby
You can get great frozen raspberries from Waitrose or Tesco, if you want to have them out of season. Don't bother with Sainsbury's ones - they're horrible!
March 4, 2008 | Unregistered CommenterBobby
the sainsbury's ones are good enough for smoothies i find! will check out the others and see if i can spot the difference.
March 5, 2008 | Registered Commenterabby

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