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Chocolate Cream Meringues

choc-cream-meringues.jpgIngredients (serves 4)

Preparation

  • Whisk the icing sugar and cream together until it becomes firm, to make Chantilly Cream.
  • Using a piping bag, place a rosette of Chantilly Cream on top of four of the meringues and place another meringue on top.
  • Cover the "double meringues" with Chantilly Cream and roll them carefully in the dark chocolate shavings so the sides are covered in chocolate.
  • Decorate the top of each Chocolate Cream Meringue with a rosette of Chantilly Cream and a Maraschino cherry.

 

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