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Chocolate Meringue Semifreddo

by Sandra Lawson (follow)
Dessert (1028)      Chocolate (522)      Summer (228)      Raspberries (27)      Ice Cream (21)      Meringues (2)      Semifreddo (1)     
A semifreddo is literally a half-frozen dessert and often a little more sophisticated than ice cream. This one is perfect for adults and children alike. I prefer to make my own meringues, but I won't tell on you if you use shop bought ones.



Chocolate Meringue Semifreddo, Raspberries


Preparation Time: 30 minutes
Cooking Time: Between one hour and a half and three hours, plus freezing time
Makes: 8-10 servings

Ingredients
For the meringues
2 large egg whites
100g caster sugar
1 tbsp strong espresso, or instant coffee dissolved in 1 tablespoon of boiling water (optional)
1 tbsp sifted cocoa powder (optional)

For the semifreddo
6 meringues
150g dark chocolate, broken into pieces
3 large eggs
75g caster sugar
225ml double cream
Raspberries to serve

Method
Pre-heat the oven to 100C and line a baking sheet with baking parchment.

Beat the egg whites for a few minutes until they form thick peaks when the beaters are lifted.



Chocolate Meringue Semifreddo, Raspberries


Continue to beat whilst gradually adding the caster sugar tablespoon by tablespoon until you have a thick, glossy mixture.



Chocolate Meringue Semifreddo, Raspberries


If you wish to flavour the meringues, either fold in the coffee or cocoa powder. For a bit of variety you can divide the mixture into two and make three coffee-flavoured and three chocolate-flavoured meringues.



Chocolate Meringue Semifreddo, Raspberries




Fold strong espresso into the meringue mixture


Spoon the meringue mixture onto the prepared baking sheet (this quantity makes six). Bake in the oven for 3 hours if you like them crispy, or 90 minutes if you prefer them squidgy in the middle.



Fold strong espresso into the meringue mixture


When they are cooked, leave them to cool on a wire rack.



Fold strong espresso into the meringue mixture


Line a 1kg loaf tin with clingfilm, making sure there is plenty to overlap the sides.



Fold strong espresso into the meringue mixture


Put the broken chocolate in a basin over a saucepan of simmering water.



Break chocolate into a bowl


Leave until melted, then put aside to cool a little.



Break chocolate into a bowl


Whisk the eggs and sugar in a large bowl until you have a pale creamy mixture that has quadrupled in volume. When you lift the beaters they should leave a trail.



Break chocolate into a bowl


Fold in the cooled, melted chocolate.



Whip, cream, soft peaks


Whip the cream to the soft peak stage.



Whip, cream, soft peaks


Fold into the mixture.



Whip, cream, soft peaks


Roughly crush the meringues and fold into the mixture.



Whip, cream, soft peaks


Spread everything into the tin and freeze for about 8 hours.



Spoon into the loaf tin


Serve in slices accompanied by raspberries.



Spoon into the loaf tin


Categories
#Ice Cream
#Semifreddo
#Chocolate
#Meringues
#Dessert
#Raspberries
#Summer
I like this Recipe - 10
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