Adapted from the lovely new cookbook, Wintersweet, this airy-fairy dessert will woo you with its balance of tart and sweet, creamy and crunchy.
Course Desserts
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8people
Calories 351kcal
Author Aimee
Ingredients
4large egg whitesroom temperature
1cupraw cane sugar
2Tablespooncocoa powder
1teaspooncornstarch
1teaspoonbalsamic vinegar
2cupswhipping cream
1/4cupfull fat plain yogurt
2tsphoney
2orangesbroken into segments
2clementinesbroken into segments
1cuppomegranate arils
Instructions
Preheat oven to 350F. Prepare a baking pan with parchment paper.
Beat egg whites in the bowl of a stand mixer on medium speed until they form stiff peaks, about 4-6 minutes. Meanwhile, pulse the sugar in a food processor, blender or coffee grinder until is is finely ground.
With the mixer still running, add the sugar to the egg whites, a few tablespoons at a time until it is all incorporated. Beat the meringue for another 4-6 minutes until it is shiny and dense.
Remove the beater from the bowl and sift the cocoa and cornstarch on top. Add the vinegar and fold everything together with a spatula until the cocoa is completely incorporated.
Transfer the meringue to the parchment paper and spread it around to make an 8-inch circle. Place in the oven and lower the temperature to 300F. Bake meringue for 1 hour and 15 minutes, then turn off oven and allow the meringue to cool completely in the oven with the door propped open.
Store in an airtight container for up to 24 hours in advance.
To serve: Whip the cream to soft peaks and fold in the yogurt and the honey. Mound the cream in the center of the meringue and arrange fruit around and on the cream. Serve immediately.