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Meringue Pyramid with
Chocolate Mascarpone |
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SERVES ABOUT
TEN
1 oz plain (semisweet) chocolate
4 egg whites
1/4 cup caster (superfine) sugar
1/2 cup mascarpone cheese
Notes
The meringues can be made up to a week in advance and
stored in a cool, dry place in an airtight container.
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1 |
Preheat the
oven to 300°F. |
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2 |
Line two large baking sheets with baking parchment or
greaseproof (waxed) paper.
Grate 3 oz of the chocolate.
Whisk the egg whites in a clean, grease-free bowl until
they form stiff peaks.
Gradually whisk in half the sugar and then add the rest.
Whisk until the meringue is very stiff and glossy.
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3 |
Add the grated chocolate and whisk lightly to mix.
Draw an 8-inch circle on the lining paper on one of the
baking sheets.
Turn it upside down, and spread the marked circle evenly
with about half the meringue.
Spoon the remaining meringue in 28—30 teaspoonfuls on both
baking sheets.
Bake the meringue for 1—1 1/2 hours, or until crisp and
completely dried out. |
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4 |
Make the filling.
Melt the remaining chocolate in a heatproof bowl over hot
water.
Cool slightly and then stir in the mascarpone.
Cool the mixture until firm. |
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5 |
Spoon the chocolate mixture into a large piping (pastry)
bag and use to sandwich the meringues together in pairs,
reserving a small amount of filling for the pyramid.
Arrange the filled meringues on a serving platter, piling
them up in a pyramid.
Keep them in position with a few well-placed dabs of the
reserved filling.
Dust with a little sieved icing (confectioners’) sugar. |
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