Chocolate Meringue Swirls with a Vanilla Mascarpone Cream

January 13, 2024

For 3-4 meringues:

  • 3 large egg whites
  • 170 g of fine sugar
  • 1 flat tablespoon of cocoa powder (sifted)
  • *3/4 of a teaspoon of potato or corn starch (sifted) and a couple of drops of white wine vinegar (optional)

For the mascarpone cream:

  • 250 g of mascarpone
  • 300 ml of double cream
  • 1 teaspoon of vanilla essence
  • 2-3 tablespoons of caster sugar to taste

To finish:

  • cherries in Kirsch, or any other fruit of your choice
  • some dark chocolate, chopped

Preheat the oven to 140 C (120 C if using fan assisted oven).

Whisk the egg whites until they begin to form soft peaks. Start gradually adding the sugar whilst whisking all the time.

Once the sugar has dissolved and the mixture has turned firm, beautifully white and shiny

you can whisk in at this stage* the corn starch and/or the vinegar (a step that helps to keep the meringues crispy from the outside and soft from the inside).

Now add the sifted cocoa powder and fold very gently into the egg mixture by moving the spoon just a few times. Don’t be tempted to overmix it as it’s desirable and visually appealing to still have some white lines left running through the meringues.

Line a flat baking tray with baking parchment and spoon the mixture onto the tray (playing a bit with the shape of your meringues by turning the spoon here and there). You should obtain 3-4 good sized meringues.

Set in the middle of the preheated oven and bake for about 60 minutes.

Once the meringues are baked, don’t take them out from the oven immediately, instead leave the oven door ajar for the next 35 minutes and let them cool down.

After 35 minutes you can take out the meringues and let them rest.

Prepare the mascarpone cream.

Whip the cream until it starts to form soft peaks, gradually add the sugar and the vanilla essence until fully dissolved.

Delicately fold the cream into the mascarpone in two or three stages, so the mixture still stays fluffy and soft.

Keep in the fridge until needed.

To serve:

Spread a generous dollop of the mascarpone cream onto each meringue.

Finish it with your desired quantity of the cherries and sprinkle some chocolate on top.