Once again found it in my Trusty Triple Tested Cookbook.
It was a huge hit and I feel we will just have to make it again.
I doubled the quantities and it fed 13 people with some left over.
It is delightfully rich.
It consists of a meringue shell, covered with a layer of Chocolate, then a raspberry cream and topped off with mousse.
I changed the recipe a little.
I love raspberries, chocolate and cream, so I added raspberry puree to the cream layer.
A bonus, you use both the yolks and the whites of the eggs, no more sad little
containers lurking in the fridge.
Chill in the fridge for a few hours and Voila.
First the Base
2 egg whites
1/4 teaspoon salt
1/2 teaspoon white vinegar
1/2 cup sugar
1/4 teaspoon cinnamon
1 cup semi sweet chocolate pieces
2 beaten egg yolks
1/4 cup water
1 cup cream
1/4 cup sugar
1/2 cup frozen raspberries
1 tablespoon sugar
For the Shell
Beat the egg whites, salt and vinegar until soft peaks form
Blend sugar and add gradually to egg whites beating till very stiff peaks form and the sugar has dissolved
Spread in an 20 cm circle on baking paper on a baking tray
Make the bottom 1 cm thick and make an edge about 3 cms high
Bake in a very slow oven 130C for 1 hour
Turn off heat and allow to dry in oven with the door closed for about 2 hours.
Peel of paper. Of course you can make this ahead and keep in an airtight container till you need it.
For the Fillings
Combine raspberries and sugar with a blender to make a puree
Melt Chocolate over hot water
Cool slightly then spread 2 tablespoon of the chocolate over the cooled meringue shell
To the remaining chocolate, add egg yolks and water and blend
Chill until the mixture is thick
Combine cream and sugar and whip until stiff
To half of the cream add the Raspberry Puree and spread over the chocolate layer.
Fold the remainder of the cream into the chocolate mixture and spread on top
Chill for several hours
Slice and Drool.