Strawberry and Chocolate Meringue #dessert #chocolate

Strawberry and Chocolate Meringue #dessert #chocolate

This sauce. It's sublime. It's rich. In addition, it's all around extraordinary. Bravo and your tastebuds! This strong dressing is a remarkable swap for any oil based dressing and it tastes delicious on this fajita plate of blended greens. Btw, who else is charmed by fajita servings of blended greens this mid year?? Anyway, this dressing is essentially perfect for summer.

Its a verifiable truth, greens are my principle sustenance. Breakfast, lunch, and dinner they are constantly there for me, near to empowering me up!Finding fun ways to deal with spruce up my baby kale and arugula might be seen as a most adored past time.

It's the green season. Time to break out those veggies and start dunking in some mega grand cilantro lime avocado sauce! I revere how resuscitating and light this recipe is-without oil. It makes the perfect blend of smooth + smooth and light + restoring. You can find me with a side of this and veg today. Appreciate!

Also try our recipe Strawberry Shortcake Kabobs

Strawberry and Chocolate Meringue #dessert #chocolate

This simple but delicious dessert of Strawberry and Chocolate Meringue is summer on a plate. Perfect for summer entertaining.


  • 3 egg whites (at room temperature)
  • 175g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 150g dark chocolate
  • 450ml double cream
  • 2 tblsp icing sugar
  • 350g fresh strawberries


  1. Preheat your oven to 140°C (275°F) (Gas Mark 1).
  2. Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
  3. Whisk the egg whites until the soft peak stage.
  4. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
  5. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
  6. Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
  7. Using your template, pipe (10cm) lines until you have filled all three rectangles.
  8. Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
  9. When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
  10. Place in the fridge for about 10 minutes to harden.
  11. Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
  12. Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
  13. Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
  14. Place the plain meringue layer on top and spread with the remaining cream.
  15. Arrange the whole strawberries on top and drizzle over any remaining chocolate.

Read more our recipe : Mermaid Iced Tea

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