Seeing an old friend can sometimes be daunting…who knows if you’ll still be friends with the time and distance spent apart? The last week was one of those times where we had not seen or spoken with each other in three years and yet life is normal and so we are still friends.
We all have long distance friends and it’s not hard to stay in touch with the various social media, though the simple task of asking “how are you?” isn’t said as much so people are expected to share how life is. This is the way social media has shaped us, some people share every piece of their lives and others very little, yet we have become so accustomed to this oversharing that we can sometimes forget to ask how people are doing.
So how are you doing? And do you like double chocolate combinations with fruit? Cause that is what is being served up today here. I made this meringue three times in the hopes it would stay high and not sink and each time it sunk I was a little disappointed, yet this last three days with the cream and fruit on top serving me breakfast for a few days. I have no shame in admitting I had this dessert for breakfast.
The egg whites, cream and fruit are basically a perfect meal = protein, five plus a day and gluten free. The beauty of this meringue is how chocolatey it is, the chocolate cream on top is like icing in that it isn’t essential, but a great addition. For people who usually hate meringue but like something fluffy this might even change their minds and my friends were asking when I was making this again because they loved it so much. So I hope you are well and you have a chance to make this soon.
Double Chocolate Meringue with Summer Fruits
3 jumbo/5 small egg whites, room temperature
Almost 1 cup superfine/caster sugar
1 tablespoon cornflour, sifted
1 large tablespoon malt vinegar
1/3 cup cocoa powder, sifted
1 cup whipped cream, soft peak
20g dark chocolate, melted and room temperature
1 tablespoon cocoa powder, sifted
3/4 cup whole strawberries
3/4 cup whole cherries
Preheat the oven to 180ºC/350F and line a springform cake tin with greaseproof paper.
Beat the egg whites until stiff than begin slowly adding in the sugar, one tablespoon at a time, beating after each addition. Once all the sugar has been added the meringue will appear glossy and the beaters can be turned off.
Add the cornflour and malt vinegar and fold carefully into the meringue.
Add the cocoa powder and fold in carefully until combined.
Spoon onto your greased cake tin and smooth out.
Place in the oven and immediately turn the temperature down to 130ºC/265F. Bake for 1 hour, turn the heat off and allow to sit in the oven until completely cooled and sunken.
Remove and carefully remove from the cake tin onto your serving plate.
Melt the chocolate and set aside to come to room temperature. Add the sifted cocoa powder (this makes it richer).
Whip the cream until soft peaks form than gently fold in the chocolate. Spread over the top of the pavlova and take half of the cherries and strawberries, removing their greens and pitting.
Slice and serve immediately.