Chocolate Berry Meringue Stack

1. 1

   Preheat the oven to 300u00b0F. Using a pencil, mark an 8-inch diameter circle on 3 sheets of parchment paper. Line 3 baking pans with parchment paper, pencil-side down.

2. 2

   Beat egg whites in a large, clean dry bowl with an electric mixer until firm peaks form. Gradually add sugar, beating until dissolved. Beat in sifted cocoa powder. Spread meringue on circles on prepared pans.

3. 3

   Bake for 45-50 mins or until firm, swapping position of pans halfway through cooking. Turn off oven. Cool meringues in oven with door ajar for 2 hours.

4. 4

   Meanwhile, combine chocolate and 1/3 cup of the cream in a small saucepan on low heat. Stir until melted and smooth. Cool. Beat remaining cream in a large bowl with electric mixer until firm peaks form.

5. 5

   To assemble, place one meringue layer on a serving plate. Spread with 1/3 each of the of chocolate mixture and whipped cream. Repeat layers twice. Top with berries. Serve at once.

No additional tips available.