Chocolate marbled meringues with summer berries and white chocolate sauce
These gooey, marshmallow-like meringues look and taste amazing, topped with a scoop of ice cream and a tumble of summer fruits all drizzled with a white chocolate sauce.
4 eggs whites
250 g caster sugar
2 tsp organic cocoa powder
350 g mixed summer berries
6 scoops vanilla ice cream
white chocolate sauce
100 ml single cream
75 g white, chocolate, finely chopped
1 tbs Cointreau (optional)
Preheat the oven to 130c/250f/gas mark 1/2. Line a large baking tray with baking paper. Place the egg whites in an electric mixer and whisk on high until stiff, then gradually whisk in the sugar a spoonful at a time, until the mixture is thick and really glossy, about 5 minutes.
Sift over the cocoa powder and carefully fold through the meringue mixture to just combine and leave the mixture with a marbled effect. Carefully spoon 6 large meringues onto the prepared tray and bake for 1 hour until set then cool on a wire rack for 30 minutes.
Meanwhile, make the sauce, place the single cream in a saucepan and bring to the boil, remove from the heat, add the chocolate and stir until melted. Stir in the Cointreau if using.
Arrange the still warm meringues on serving plates and serve each with a scoop of ice cream and the summer berries all drizzled with the warm white chocolate sauce. Serve at once.
Tip: If you prefer allow the meringues to cool completely before serving, they are just as good. Meringues keep well, so make ahead of time and store in an airtight container for up to 3 days.