Carefully remove the baking parchment from each meringue. Spread one with a third of the cream. Drizzle over half the melted chocolate. Repeat to make a second layer. Lay the third meringue in ...
Melt the chocolate and cream in a small pan over a gentle heat, stirring constantly until smooth. Leave to cool. To serve: decorate the top of the meringue with the white chocolate shavings ...
Fold in the melted chocolate. Set oven to 120°c. Line 2 baking trays with parchment paper. Draw a rectangle with pencil on the paper 25 x 15 cm. Spread or pipe the meringue in between the two ...
Whether you fill your pie with crisp apples, sour cherries, pumpkin custard, or chocolate cream ... which you may want to do to quickly toast a meringue pie. If you don’t mind the steeper ...
Our very own meringue queen, Stacey O'Gorman, brings this absolutely stylish and delicious chocolate & espresso meringue layer cake to the table. It's decadent, divine and oh so addictive.
Place into the fridge for at least an hour. Spread a layer of the chocolate cream on the top of each layer of meringue, dot some puffed cranberries, blackberries and red currant into the cream.