Port Marinated Strawberry, Lemon Meringue, And Cho

Name: Port Marinated Strawberry, Lemon Meringue, And Cho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Port Marinated Strawberries:; 4 cups fresh ripe strawberries, sliced thinly,; 1 cup strawberries, whole,; 3 cups good Port. ........; Chocolate Pudding:; 4 tbsp unsweetened cocoa powder,; 1/4 cup + 2 tbsp granulated sugar,; 1 tsp ground cinnamon,; 4 cups skim milk,; 1/4 cup + 2 tbsp cornstarch,; 2 tsp vanilla. .......; Poached Meringues:; 8 egg whites,; Pinch of salt,; 3/4 cup sugar granulated sugar,; 1 tbsp lemon juice.

Servings: persons

Port Marinated Strawberries:
4 cups fresh ripe strawberries, sliced thinly,
1 cup strawberries, whole,
3 cups good Port. ........
Chocolate Pudding:
4 tbsp unsweetened cocoa powder,
1/4 cup + 2 tbsp granulated sugar,
1 tsp ground cinnamon,
4 cups skim milk,
1/4 cup + 2 tbsp cornstarch,
2 tsp vanilla. .......
Poached Meringues:
8 egg whites,
Pinch of salt,
3/4 cup sugar granulated sugar,
1 tbsp lemon juice.

1
Port Marinated Strawberries: Pour Port over strawberries. Cover and let marinate for 3 to 4 hours or overnight. .....
2
Chocolate Pudding: Sift cocoa, sugar, and cinnamon together in small bowl. In second small bowl, dissolve cornstarch in 2 cups milk. Pour remaining milk into medium sized saucepan. Over low to medium heat, slowly add sugar mix, stirring constantly. When the mixture is very hot, but not scalding, slowly add remaining milk with dissolved cornstarch. When pudding is almost as thick as desired, remove from heat while continuing to stir for a few minutes and add vanilla. Do not scald! Cool in fridge until set.
3
......
4
Poached Meringues: Fill large pot 3/4 full of water. Bring to boil. Beat egg whites and salt until they form soft peaks. Slowly add sugar and lemon juice, continuing to beat egg whites until very stiff. Reduce heat and bring water to a simmer. Scoop out egg whites with a large slotted spoon, and slide each into simmering water. Poach for 2 minutes and then turn. Poach on the other side for another 2 minutes. Remove from water. Drain on clean kitchen towel and set aside until ready to use. If meringues are prepared more than 1 hour before serving, refrigerate uncovered. ......
5
To assemble: Remove strawberries from Port with slotted spoon. In large glass bowl (the fancier the better!), layer the dessert beginning with 1/2 of the chocolate pudding, followed by 1/2 of the meringues, and then 1/2 of the sliced strawberries. Repeat. Arrange the whole strawberries on top for garnish. Fresh mint can also be used as a garnish to add some color. I usually shave a good quality dark chocolate bar with a vegetable peeler overtop to add some curls as well. If you are saving calories, you may not want to.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Port Marinated Strawberries:, 4 cups fresh ripe strawberries, sliced thinly,, 1 cup strawberries, whole,, 3 cups good Port. ........, and more.

Yes, Port Marinated Strawberry, Lemon Meringue, And Cho falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!