Chocolate meringues with raspberries and caramel sauce Dessert

Ingredients recipe

4 eggwhites, at room temperature
1 1/2 cups (330g) caster sugar
1 tbs cocoa, sifted
1 tsp white vinegar
1 tsp cornflour
2 1/2 tsp vanilla extract
150ml thickened cream
2 tbs icing sugar, plus extra to dust
1 firmly packed cup (250g) brown sugar
110g unsalted butter
1/4 cup (60ml) pure (thin) cream
300g raspberries

Method of recipe


1.Preheat the oven to 150°C. Line a large baking tray with baking paper.

2.Whisk eggwhites in the bowl of an electric mixer with a pinch of salt until soft peaks form. Add caster sugar, 1 tbs at a time, whisking until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 tsp vanilla until well combined.

3.Dollop 6 rounds of the mixture onto the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120°C. Bake for 45 minutes then turn the oven off and leave the meringues in the oven to cool completely.

4.Meanwhile whisk thickened cream and sifted icing sugar with 1/2 tsp vanilla. Cover and chill until ready to use.

5.Place brown sugar, butter, pure (thin) cream and remaining 1 tsp vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat then set aside to thicken and cool.

6.To serve, top each meringue with whipped cream and raspberries. Drizzle with caramel and dust with icing sugar