Chocolate Eton Mess
- 40 minutes + baking/cooling time
- Serves 8
Preheat oven to 180C, do not use fan forced setting if possible. Whisk egg whites and cream of tartar in a stand mixer until firm peaks form. Gradually add caster sugar one tablespoon at a time until mixture becomes thick and glossy, and the sugar has dissolved. Sift cocoa and sprinkle shaved chocolate over the egg whites, fold gently until combined. Spoon mixture on to a baking tray lined with baking paper, spread out in a 2 to 3 cm thick layer. Place in oven and immediately lower temperature to 130C, bake for one hour. Turn oven off and leave to cool in oven for at least one hour before removing.
Meanwhile combine the raspberries and strawberries with lemon juice and sugar and leave aside for about at least half an hour, until the fruit has softened and become syrupy.
When ready to serve, whip the cream into soft peaks. Break meringue into small pieces. In individual serving glasses, layer cream, meringue, and berries, then repeat to build as many layers as you like. Top with chocolate shavings. Serve immediately.