Which is what I did.
No, there was originally no chocolate in this dish, but there were Raspberries and I couldn't buy fresh ones for less then $9 a punnet so I substituted the berries for chocolate. Good exchange, hey?
Also, I suck at making meringue. Of any kind. It never ever ever ever works for me. Like, ever. So I was already skeptical about making it, but wanted to give it a crack just the same. I figured that if it didn't work, like normal, I'd just crush up whatever did cook and make an Eton Mess out of it instead.
It was just egg whites and icing sugar - where I usually use caster sugar - so it mixed in really well. I used my mixmaster and just turned it on and walked away. I don't think I usually give eggwhites enough time to expand before I bake.
But by some divine intervention (must have been the full moon) my meringue worked!! I don't know how, I didn't do anything different from the other times I made them, but something clicked and they both worked so well, I had a very proud moment. :)
With the warmer weather, I took this to a BBQ for dessert and it was a hit. It was lovely and light and sat just right after a meal of sausages, chicken skewers and salad.
I may have ammended the original recipe a little, but it was so good just the same.
