20 min preparation time 3 h cooking time + overnight drying time
SHARE WITH FRIENDS:
Serve on tray
4 egg whites
½ teaspoon cream of tartar
1 cup caster sugar
1 tablespoon cocoa powder, sifted
500ml Baileys Custard
½ cup raspberries
½ cup blueberries
120g dark chocolate, roughly chopped
½ cup Baileys Cream
Mix It Up
Preheat oven to 120C. Line 2 baking trays with baking paper.
In a mixing bowl, add egg whites and cream of tartar. Using electric beaters whisk into soft peaks.
Gradually add one tablespoon of caster sugar at a time until mixture is thick and glossy. Gently fold cocoa powder into egg mix until combined.
Place 3 heaped tablespoons of meringue mix on prepared tray and shape into cups with the back of a spoon. Repeat with remaining mixture, making sure to leave space between cups to insure even cooking.
Bake for 3 hours or until meringues sound hollow when tapped on the bottom. Turn oven off and leave meringues inside oven to dry overnight.
When ready to serve make ganache by placing chocolate in heat proof bowl. Place cream in small saucepan on medium heat and bring to a boil. Pour hot cream over chocolate. Stand for 1 minute then stir until chocolate has melted and mixture is smooth and glossy.
To assemble place meringue cups on a serving platter. Spoon the custard evenly into cups. Top with fresh berries and drizzle with chocolate ganache.
If you are a chocolate lover, try using melted white chocolate for the ganache or a mixture of both for a more indulgent treat.