Chocolate Mousse Meringue Cake is basically a vacherin with a chocolate mousse filling. Two layers of meringue are sandwiched together with Nigella’s chocolate mousse, whipped cream and strawberries. Not for the faint hearted, and definitely not for the diet conscious!
6 egg whites
1.5 cup caster sugar
A few drops of vanilla essence
1/2tsp balsamic vinegar
3 heaped tbs cocoa or to taste
150g dark chocolate
Preheat oven to 150degrees C (non fan forced).
Place a sheet of baking paper on each of 2 baking trays.
Roughly mark out a circle on each – about the diameter of a dinner plate.
Spray lightly with non-stick spray.
Beat egg whites with an electric mixer until stiff.
Gradually beat in sugar, continue beating until very stiff.
Stir in vanilla and vinegar, then stir in cocoa and chopped chocolate.
Spoon onto paper circles.
Place baking trays in centre of oven.
Bake for 45 minutes.
Turn oven off, leave in oven with door ajar for further hour.
50g soft butter
250g good dark chocolate chopped into small pieces
60 ml hot water (from a recently boiled kettle)
1 teaspoon vanilla extract
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the stove top, though keep it fairly gentle, to melt the contents, stirring every now and again.
Remove from the heat.
Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Filling and Topping
250ml cream, whipped
1 tbs drinking chocolate
A handful of fresh berries
When meringues are completely cool, carefully remove from baking paper.
Place 1 meringue with flat side facing up on a plate.
Spoon chocolate mousse onto meringue, top with cut strawberries and then whipped cream.
Place second meringue on top, flat side down.
Refrigerate for at least 2 hours before serving.
Decorate with fresh berries and sprinkled chocolate as desired.