- makes 6 serves
- preparation 15 minutes
- cooking 45 minutes
- difficulty Mid level
Ingredients
- 2 egg whites, at room temperature
- ⅔ cup caster sugar
- 2 tbsp cocoa, sifted
- 300 ml pure cream, lightly whipped
- 200 g Cadbury Dairy Milk Turkish Delight chocolate block, roughly chopped
- ½ cup chopped pistachios, for decoration
Allow meringues to cool completely before topping.
Instructions
- Pre-heat oven to 140°C. Line a baking tray with baking paper.
- Beat the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa, partially, to make swirls.
- Spoon meringue onto lined baking tray to make 6 roughly shaped rounds. Bake for 45 minutes. Turn off oven and cool completely in oven. Store in an airtight container until required.
- Place the meringues onto serving plates, top with a dollop of cream, Turkish Delight chocolate and a sprinkle of pistachio. Serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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