Ummm chocolate, raspberries, cream, kahlua……need I say more? This is a really easy dessert that looks great and tastes even better!
4 egg whites
1 cup caster sugar
2 tbs cocoa powder
1/4 cup chocolate chips (I used Anvers couverture milk chocolate)
250 g mascarpone cheese
1 cup cream
2 tbs kahlua
1 tbs caster sugar
2 cups raspberries
2 tbs water
1 tbs sugar extra
Preheat oven to 160°C
Whisk egg white in an electric beater until soft peaks form. Gradually add caster sugar and continue beating until thick and glossy. Sift in cocoa powder and add chocolate, fold through mixture.
Place baking paper onto baking trays and spread large tablespoonfuls of meringue mixture into disc shapes. Put in oven and cook for approx 30-40 mins or until crispy to touch but not browning. Turn oven off and leave to cool with door slightly ajar,
Beat (with electric mixer or whisk) mascarpone, cream, sugar and kahlua until spreading consistency.
Gently heat raspberries, sugar and water until slightly soft but not losing shape.
When meringues are cool set 1 meringue on serving plate and top with cream, spoonful of raspberries, another meringue disc and repeat cream and raspberries.