Ladies and gentlemen, I present to you, the first dessert I ever made with my own two hands!!!
I made it as part of my AS Food Technology coursework. You have to see it in person to appreciate its funkiness. It was a disaster. The combination of raisins and chocolate and sugar and sugar and sugar (no, that was not a typo) made the dessert overpoweringly sweet. The raisins in the meringue made it quite soggy, and putting cream cheese on top made it even worse. I ate a slice; and tricked a couple of people to try it ‘cos wasting food is just wrong…
I included the recipe below, because you never know who might enjoy an uber sweet, soggy and cheesy meringue!
- 6 egg whites
- 220g caster sugar
- 140g slivered almonds
- 95g raisins
- 200g dark chocolate
- 300g ricotta cheese
- 180ml cream
- Preheat oven to moderately slow. Grease 24cm springform tin, line base with foil, grease foil.
- Beat egg whites in medium bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition. Fold in nuts, fruit and half of the chocolate. Spoon into prepared tin.
- Bake in moderately slow oven about 1 1/4 hours or until firm. Turn oven off, cool meringue in oven with door ajar.
- Beat cheese and cream in medium bowl with electric mixer until almost smooth. Stir in remaining chocolate. Spread over top and side of meringue. Decorate.
But seriously though, I doubt this recipe is worth trying.