A Fruit and Chocolate Meringue Delight

Directions

• Put the two egg whites in a bowl and mix until you have stiff peaks.
• Add half of the caster sugar and whisk together then add the other half of the sugar and fold in.
• You will need 2 baking sheets covered in baking paper.
• Place your meringue mixture in a piping bag with a large nozzle of your choice and pipe the meringue mixture onto the baking paper leaving enough space in-between so that they do not stick to each other when cooking. You can either pipe them into circles or into long strips.
• Place in the oven at 110 Degrees for about an hour until firm and dry.
• While your meringues are cooking you can make your whipped cream and melted chocolate.
• Place the double cream into a bowl and beat the double cream until thick and creamy – set aside or place in the fridge until you are ready to serve.
• Break up your chocolate bar and place in a glass bowl and either melt gently in the microwave or place the bowl onto a pan of hot water on the stove to melt stirring all the time ( making sure that the water does not touch the bottom of the bowl). Leave this to cool.
• Take the meringues out of the oven and place on a cooling rack.
• When cool use the whipped cream to sandwich together two of the meringues and place in a bowl.
• Place some raspberries on top.
• Using a spoon, zigzag the melted chocolate onto the top of the meringues and raspberries. Top your pudding with sprinkles if desired.