Raspberry Meringue Nests
|Caster sugar||7 Ounce (200 Grams)|
|White wine vinegar||1 Teaspoon|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Raspberries||11 Ounce (325 Grams)|
|Plain chocolate||7 Ounce, broken into pieces (200 Grams)|
|Golden syrup||3 Tablespoon|
|Vanilla essence||1⁄2 Teaspoon|
|Unsalted butter||1 Ounce (25 Grams)|
Line a large baking sheet with nonstick baking paper.
Coarsely crumble the chocolate flakes into a bowl.
Whisk the egg whites in a large bowl until stiff.
Gradually whisk in the sugar, 1 tablespoon at a time, until the meringue is stiff and glossy.
Stir in the cornflour, vinegar and two-thirds of the crumbled chocolate flakes.
Divide the mixture into eight mounds on the prepared baking sheet, spreading each one to about 8 cm (3 inches) in diameter and making a small dip in the centre.
Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 45-50 minutes or until crisp.
Set aside to cool.
To make the sauce, put the chocolate, milk, golden syrup and vanilla essence into a small saucepan and heat gently, stirring frequently until the chocolate has melted.
Stir in the butter.
Continue stirring until the sauce is smooth, then pour it into a jug.
Whip the cream, fold in the raspberries and spoon the mixture on to the meringues.
Decorate with the remaining crumbled chocolate flakes and serve with the sauce.