Ingredients
Scale
To make Meringue
- 6 large egg whites, at room temperature
- 1 ½ cup caster (superfine) sugar
- 1 teaspoon cornstarch
- 1 teaspoon white-wine vinegar
- 2 teaspoon pure vanilla extract
- 8 ounces dark chocolate with currants and almonds, melted and cooled
- Pinch of salt
For Whipped Cream
- 2 cup heavy cream, whipped
- 1 cup Greek yogurt
- 4 tablespoons confectioners’ (icing sugar) sugar
For Garnishing
- 1 cup strawberries, hulled and sliced
- Chocolate shavings
- Coco powder
Instructions
- Preheat oven to 300 F. Using an 8 and 7-inch round cake pans (or bowls) as a guide, trace two perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
- Three bowl method: Using an egg separator, separate one egg white into a small bowl, drop the yolk into a different bowl and transfer the egg white into a large bowl. Repeat with the rest of the eggs, it will help to prevent egg yolk from getting into whites. If you don’t have egg separator, proceed with the old school, use the same three bowl method by cracking eggs one at a time and carefully pouring the yolk from one shell to another until the whites are in the bowl, repeat the process for the rest of your batch.
- Using an electric mixer, whisk the egg whites with a pinch of salt starting with the low speed and gradually increasing to medium high until the beaters leave stiff glossy peaks when you pull them away from the bowl. Take care not to over whisk the whites at this stage.
- Continue whisking while adding superfine (caster) sugar one tablespoon at a time, beating well between each additional spoon. Once all the sugar is added, whisk for further 6 minutes or until the mixture is stiff and glossy. The meringue will start turning from fluffy to thick, and will have a pearly sheen.
- Sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula in a figure-eight motion, keeping the light touch not to break the air bubbles. Pour the melted chocolate down the side of the bowl in three batches and very gently fold it in.
- Mound the meringue in the center of two circles. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees F. Bake for 1 hour and 15 minutes until the meringue is crisp on the outside. Leave in the closed oven to cool completely. Small cracks will appear.
- To make the topping, whip together the cream, yogurt and remaining confectioners’ sugar until thick but not stiff.
- Swirl the cream mixture over the top of the meringue tier, then top with sliced strawberries. If desert, make some chocolate shavings and top with the second meringue tier. Repeat with the remaining cream and strawberries. Make more chocolate shavings and finish sprinkling with coco powder on top. Serve immediately!