Chocolate swirl meringues with whipped cream cheese topping

SERVES: 6

PREP TIME: 1:20 MINS

INGREDIENTS & METHOD:

Cream Cheese Topping

Garnishes

Preheat oven to 150 degrees. Line two baking sheets with baking paper and if you want a guide for the meringue size draw three 10cm circles on the underside.

Melt the dark chocolate either in a big bowl over a pot of gently simmering water or in the microwave in 30 second bursts.

Using a stand mixer or an electric hand beater, beat the egg whites until soft peaks form, around two minutes on a medium-high speed.

With the mixer running, gradually add the sugar one tablespoon at a time making sure it is well incorporated before adding the next. Don’t rush this part. When all the sugar has been added, give the bowl a scrape and add the vanilla, mix for a further five minutes.

Add the white vinegar and mix for a further minute. You should have a very thick and glossy mixture and you shouldn’t be able to feel any grains of sugar when you rub a bit between your fingers. Drizzle in half of the chocolate mixture and stir one or twice to marble.

Divide the mixture between the 6 circles and use a spoon to smooth out slightly, don’t worry about making them look perfect you want some swoops and swirls! Drizzle a teaspoon from the remaining chocolate on top of each one and swirl with the end of a teaspoon or skewer.

Reduce the oven temp to 120 degrees and bake the meringues for an hour or until crisp to the touch. Don’t open the oven door until they are ready to be checked. I like to turn the oven off and let them cool down with the door closed for around an hour, then transfer to a wire rack to cool.

For the topping, beat the cream cheese, vanilla and icing sugar until smooth. Gradually pour in the cream and beat until thick and smooth. Be careful not to overwhip.

Spoon a generous dollop of the cream onto each meringue and top with the hazelnuts, sliced berries and flowers if using. Use any other decorations you would like, freeze dried raspberries and pistachios would also look beautiful.

Recipe created for Yealands Supper Club by Burnt Butter Table.

Wine match: Yealands Estate Single Vineyard Pinot Noir.