July 22, 2016


Caster sugar - 225 g
Cocoa powder - 2 tbsp
Egg whites - 4
Pistachio ice cream - 1
Whipping cream - 150 ml (lightly whipped)
Plain chocolate - 25 g (grated)
Pistachio nuts - 25 g (skinned and roughly chopped)


  • First make the chocolate meringue. Lightly oil 2 baking trays and cover with lightly oiled grease-proof paper. Sift the caster sugar and the cocoa powder into a bowl.
  • Beat the egg whites until very stiff, then add 2 tbsp of the cocoa and sugar mixture and beat again for 1 minute. Fold in the remaining cocoa and sugar.
  • Spoon the mixture into a large forcing bag fitted with a plain 2 cm nozzle and pipe 2 rounds about 20 cm in diameter on to the grease-proof  paper. 
  • Cook in a preheated oven for 1 1/4 - 1 1/2 hours until the meringue is set. Carefully peel away the grease-proof paper and leave to go cold.
  • Remove the pistachio ice cream from the freezer and allow to soften in the refrigerator for 45 minutes.
  • Sandwich the meringue rounds together with the softened ice cream. 
  • Spoon the lightly whipped cream over the top and sprinkle with grated chocolate and chopped pistachio nuts. Serve immediately. 

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