Make your 4th of July Cookout the BEST with this awesome dessert!
Makes: 10 servings
Prep: 40 minutes
Bake: 1 hour
Cool: 1 hour
•1 recipe Chocolate Meringue
•1 recipe Raspberry Puree
•1 cup whipping cream
•1 tablespoon sugar
•1/2 teaspoon vanilla
•6 cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries
•Bittersweet chocolate curls or shavings
1. Prepare Meringue and Raspberry Purée. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry purée onto plates. Serve meringue wedges atop purée. Serves 10.
Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.
Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until puréed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.
Servings Per Recipe 10 servings Calories274 Total Fat (g)12 Saturated Fat (g)7, Monounsaturated Fat (g)4, Cholesterol (mg)33, Sodium (mg)44, Carbohydrate (g)39, Total Sugar (g)33, Fiber (g)6, Protein (g)4, Vitamin C (DV%)21, Calcium (DV%)5, Iron (DV%)5, Percent Daily Values are based on a 2,000 calorie diet