Chocolate-Raspberry Meringue Triffle.

1. 1

   Preheat the oven to 110 degrees Celsius.

2. 2

   In a saucepan, over low heat, cook the sugar and egg whites, stirring so until the sugar is dissolved and reaches a temperature of 37C. When the temperature is reached, beat the egg whites at high speed with the electric mixer until stiff.

3. 3

   Line a baking sheet with parchment paper and pour the egg white mixture.

4. 4

   Sprinkle with cocoa powder and pistachios.

5. 5

   With a small spoon, gently marble the meringue with pistachios and cocoa.

6. 6

   Bake for 2 hours.

7. 7

   With the electric mixer, combine cream and confectioners sugar. Beat the cream at high speed until stiff.

8. 8

   Coarsely break the meringues.

9. 9

   To assemble, in a dessert glass, add a layer of whipped cream, top with crushed meringues and chocolate shavings, raspberries, and pistachios.

10. 10

    Repeat a second layer and finish with chocolate shavings.

11. 11

    Refrigerate for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.