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Author Notes: Years ago...we don't talk about how many years, I got a recipe from my oldest daughters "Georgia Anma" for a raspberry meringue. It's name is misleading because when you hear it you are probably going to think of raspberry meringue cookies. Do not allow yourself to be mislead. What this dessert really is, is a meringue crust topped with a raspberry whipped cream. It's like a light, fluffy pie. It's delicious. I find myself turning to that recipe every couple of years, usually on a hot summer day when I want a refreshing dessert to take the edge off.
The only things I changed from Georgia Anma's original recipe was the meringue crust and the size. Her recipe calls for a plain meringue, I changed it to a chocolate meringue. I also halved the recipe for my family so that it would disappear in one sitting. It doesn't keep well into the next day. Note: This recipe can easily be doubled. All you need to do is change from a 4 inch cake pan to a 9 inch pie plate and double the recipe. You can also use a package of frozen raspberries that have been thawed and drained if fresh ones are not in season.
The star of the dessert is the raspberries. They make the whipped cream just tart enough so that you keep wanting that one last bite. But the chocolate is there, lingering in the background, flirting with your taste buds. The meringue is crunchy on the surface but soft and chewy on the inside like a brownie. The raspberry whipped cream is soft and cool. It's light enough for a summer dessert but decadent enough to end the meal on a satisfying note.
egg whites; at room temperature
teaspoon vanilla extract
teaspoon cream of tartar
tablespoons cocoa powder
- Preheat oven to 225 degrees. Grease a 4 inch cake pan; set aside.
- Beat egg whites until foamy. After they are foamy add in the vanilla, and the cream of tartar.
- Continue to beat the egg whites. While you are beating add in the sugar a little at a time until stiff peaks form.
- Once the meringue will hold a stiff peak, gently fold in the cocoa powder.
- Swirl the chocolate meringue to form a bowl shape inside the cake pan.
- Bake for about an hour (Mine took 1 hour and 15 minutes) until the meringue feels dry and sounds hollow. Set it aside to cool.
Raspberry Whipped Cream
cup heavy whipping cream
teaspoon vanilla extract
pints fresh raspberries
Extra raspberries for garnish; optional
- Whip the cream with the sugar and the vanilla until stiff peaks form.
- Fold in the mashed raspberries until they're fully Incorporated.
- Once the chocolate meringue is cool, spoon the raspberry whipped cream into the meringue "crust".
- Garnish with raspberries. Serve immediately or chill until serving time.
- This recipe was entered in the contest for Your Best Raspberries