Yield: 8 Servings
|6 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
|1½ cup||Granulated sugar|
|3 tablespoons||Unsweetened cocoa powder|
|2 ounces||Bittersweet chocolate, finely chopped|
|3 cups||Strawberries, hulled|
|1½ cup||Whipping cream, 2 slices|
|2 teaspoons||Granulated sugar|
|1 ounce||Bittersweet chocolate, melted|
Line baking sheet with parchment paper or foil. Trace 8 inch circle on paper; turn paper over. In a bowl and using electric beaters, beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla and chocolate. Mound onto circle on prepared baking sheet. Bake in 275* oven for 1-½ hous or until crispy outside but still soft in the centre. Transfer to rack; let cool completely. Place on serving plate.
Topping: Slice or halve stawberries. Set aside. In a bowl whip cream with sugar and pour onto meringue. Arrange strawberries decoratively over top.
Drizzle melted chocolate over berries.
Tips: 1. Egg seperate better cold but whip up better at room temperature.
2. If you have no bittersweet chocolate on hand to drizzle over berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.
Recipe by: Real Cream Posted to MC-Recipe Digest V1 #617 by valerie@... (valerie) on May 28, 1997