Chocolate raspberry meringue

Yield: 8 Servings

Measure Ingredient
2 Egg whites
⅛ teaspoon Cream of tartar
⅓ cup Sugar
1 cup Chopped toasted almonds
¾ pack (12-oz) Nestle Toll House semi-sweet chocolate morsels; divided
½ cup Nestle Toll House semi-sweet chocolate morsels; reserved from 12-ounce package
2 tablespoons Corn syrup
1 tablespoon Heavy cream
1 tablespoon Butter
1 cup Heavy cream; whipped
1 cup Fresh raspberries

MERINGUE LAYERS

CHOCOLATE SPREAD

CREAM/RASPBERRY LAYERS

Meringue Layers: Draw three 8x4-inch rectangles on parchment-paper-lined cookie sheet. Set aside. Preheat oven to 325 degrees. In small bowl, combine egg whites and cream of tartar. Beat until soft peaks form.

Gradually add sugar, beating until stiff peaks form. Fold in almonds and 1 cup Nestle Toll House semi-sweet chocolate morsels. Spread 1 cup mixture on each rectangle. Bake at 325 degrees for 25-30 minutes. Cool completely; remove from paper.

Chocolate Spread: Cumbine over hot (not boiling) water, ½ cup Nestle Toll House semi-sweet chocolate morsels, corn syrup, 1 tablespoon heavy cream and butter. Stir until morsels are melted and mixture is smooth.

Chill 30 minutes.

Cream/Raspberry Layers: Spread ¼ cup Chocolate Spread on each of 2 Meringue Layers. Chill until firm. Place 1 chocolate/meringue layer on serving tray. Top with ⅔ cup whipped cream and ½ cup raspberries.

Repeat layers. Top with remaining Meringue Layer and whipped cream. Makes 8 servings.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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