Chocolate meringue gateau

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How to make Chocolate meringue gateau

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 2:40
  • Total Time : 3:10

Ingredients

  • Cooking oil spray
  • 4 Coles Brand free range egg, whites
  • 1 cup caster sugar
  • 1/4 cup cocoa powder
  • 200g Coles Brand white cooking chocolate, chopped
  • 2 x 250g tubs mascarpone, at room temperature
  • 2 cups frozen raspberries, thawed
  • Cocoa powder, to dust
  • 2 tablespoons flaked almonds, toasted

Method

  • Step 1 Preheat oven to 150C or 130C fan-forced. Draw a 25cm x 12cm rectangle on 3 pieces of non-stick baking paper with a pencil. Spray 3 oven trays lightly with oil and place paper on them, pencil-side-down (first make sure you have trays that will all fit into the oven at the same time).
  • Step 2 Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Use a rubber spatula to fold in cocoa powder. Spread meringue on the trays within the drawn rectangles. Bake for 40 mins, swapping trays from top to bottom halfway through (if not using a fan-forced oven). Leave to cool in the oven with door ajar.
  • Step 3 Place white chocolate in a microwave-safe bowl. Microwave on MEDIUM for 2 mins, then stir until melted and smooth. Allow to cool for 5 mins. If you don’t have a microwave, place white chocolate in a heatproof bowl over a pan of barely simmering water (don’t let bottom of the bowl touch the water). Leave for a few minutes to soften, then remove from heat and stir with a metal spoon until smooth. Fold in mascarpone and refrigerate, stirring occasionally, until thickened slightly. Fold in raspberries .
  • Step 4 To assemble, carefully place a meringue on a serving plate. Spread with half the raspberry mixture. Place another meringue on top and spread with remaining raspberry mixture. Place final layer of meringue on top. Dust with cocoa powder and sprinkle with almonds.

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