
About the bake
This is truly a glamorous dessert to impress dinner guest with, the different unrefined sugars used bring beautiful flavour and colour to the baked meringue.
Method
Step 1:
Preheat the oven to 110ºC (90ºC fan, gas mark 1). Whisk the egg white in a clean grease-free bowl until stiffly peaking.
Step 2:
Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.
Step 3:
Gradually whisk in the golden caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the light muscovado sugar into another bowl, and whisk the dark muscovado sugar into the third bowl.
Step 4:
Line two baking sheets with baking parchment. Then dollop teaspoonfuls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.
Step 5:
Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.
Ingredients
- 3 Egg white(s) (free range)
- 50g Billington's Unrefined Golden Caster Sugar
- 50g Unrefined dark muscovado sugar
- 50g Billington's Unrefined Light Muscovado Sugar
- 200g Dark chocolate
- 142g Double cream
- 25ml Olive oil (mild)
- 500g Strawberries
Recipe Reviews
Excellent!
Ingredients
- 3 Egg white(s) (free range)
- 50g Billington's Unrefined Golden Caster Sugar
- 50g Unrefined dark muscovado sugar
- 50g Billington's Unrefined Light Muscovado Sugar
- 200g Dark chocolate
- 142g Double cream
- 25ml Olive oil (mild)
- 500g Strawberries