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Ingredients
- 6 x Egg whites Salt
- 1/4 tsp Cream of tartar
- 1 1/2 c. Of sugar
- 6 ounce Semisweet chocolate
- 2 1/2 c. Whipping cream
- 2 pt Strawberries
Directions
- Preheat oven to 250 F. Beat egg whites with healthy pinch of salt till foamy. Add in cream of tartar and beat till soft peaks form. Very gradually beat in sugar to create a glossy meringue; texture and appearance should be similar to cosmetic cool cream. Line baking sheets with parchment or possibly waxed paper.
- Using an 8-in. cake pan, trace 3 circles. Use spatula to spread meringue proportionately over circles. Bake in preheated oven 1 hour. Let meringues dry in oven an hour longer. The meringues should not turn color beyond a very pale gold; if they begin to darken, prop oven door open. Remove meringues from oven and carefully peel off paper. Handling gently, set on racks to cold.
- Heat chocolate with 3 tbs. water in a double boiler. Spread over meringues.
- Make sure chocolate cools thoroughly on discs before continuing. Slice berries, save 8 lovely ones with hulls for decoration. Whip cream till stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream. Cover with half of the sliced berries. Repeat with second chocolate meringue. Place white meringue on top and spread with whipped cream. Pipe on a fancy border of whipped cream using a pastry bag.
- Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue. Keep in refrigerator till ready to serve.
- GENOA
- ASTI SPUMANTI/DOMAINE CHAN. BRUT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 290 | 53% |
| Total Fat 33.67g | 42% |
| Saturated Fat 20.71g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 27mg | 1% |
| Potassium 466mg | 13% |
| Total Carbs 68.51g | 18% |
| Dietary Fiber 6.9g | 23% |
| Sugars 55.74g | 37% |
| Protein 5.43g | 9% |
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