Yield: 1 Servings
|2 \N||Egg whites|
|2 ounces||Caster sugar|
|1 ounce||Icing sugar, sieved|
|100 \N||Gm Cadbury's Bournville chocolate|
|½ pint||Whipping cream|
|1 \N||Carton (150-gm) mango and apricot yogurt|
|1 \N||Tbs) Cointreau|
|1 \N||Ripe mango|
|1 \N||Kiwi fruit|
|\N \N||Copyright =A9 Cadbury Ltd. 1996|
Serve crisp and fresh soon after it's made or leave for several hours until the meringue gets deliciously 'gooey'. Serves 4-5.
Also, you will require: A baking tray and baking parchment paper, A large piping bag and star nozzle.
Spaced evenly apart, mark 12 lines, each 9cm (31/2 inches) long on the baking paper. Place on the tray with the lines on the under side.
Whisk egg whites really stiffly then whisk in the caster sugar until as stiff; fold in icing sugar. Fill piping bag with meringue then pipe over marked lines. Bake in a cool oven Gas Mark ¼, 100øC, 200øF for about 11/2 hours until dry. Cool and store in an air tight container until required.
Melt the chocolate and make chocolate leaf decorations.
To make chocolate leaves select unblemished rose leaves or similar. Cover the underside with melted chocolate. When set, peel leaf away from the chocolate exposing the veined pattern.
Re-melt the chocolate remaining. Whip the cream, reserve 2 tablespoonsful, then stir the cream, yogurt, melted chocolate and liqueur together.
Assemble the desert by placing half the meringue fingers neatly on a dish, then piping on chocolate cream and topping with meringue again. Spread over cream, adding slices of fruit and chocolate leaves.
Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 13:43:08 -0500 From: John Atkerson <jfball0@...>