MY MESS – CHOCOLATE MERINGUE, STRAWBERRIES AND WHIPPED CREAM

drops

Learn by doing. Or in my case, learn what you can’t make by doing. I have now tried to make Italian chocolate meringues several times and always end up with a flat sheet of meringue, tasting deliciously but very very flat. So I have given up on getting it actually look like a meringue should and decided on loving it just the way it is, after all it is the goodness that count, moral and taste-bud oriented. My chocolate meringue (because what should be ten meringues, is one. We ten are one it seems to tell me) has that lovely crunchiness of Italian meringues and a nice chewy centre and it is really good eaten alone but a very old love of mine suddenly turned up when I was thinking about what to do with it.

Strawberries

When I was a child, I loved a dessert called Meringue Swiss in Swedish; it is a very simple dessert, you just take whipped cream and meringues and mix the two, it is a simplified version of Eton Mess where you also add strawberries so I thought why not make my own Mess, my own version of the famous Eton Mess with the chocolate meringue, strawberries and whipped cream? I did and I loved it which just proves that we never really let go of the child inside you and to be honest, I’m happy we don’t because who want to be just the age where you are right now? to leave all the yous of the past behind you? I don’t and neither do you I hope so feel free to indulge yourself on My Mess!

MY MESS - CHOCOLATE MERINGUE, STRAWBERRIES AND WHIPPED CREAM

MY MESS – CHOCOLATE MERINGUE, STRAWBERRIES AND WHIPPED CREAM
4 servings

meringue:
3 egg-whites, better if they are a old ones
230 g/ 8,1 oz sugar
3-4 tblsp cocoa powder, the amount depends how pure the cocoa powder is and how chocolaty you want the meringue

300 ml/1,25 cup fresh cream
500 g/ 1,1 lb strawberries

– Now you can make Italian meringue in several ways, there is the classical way (which I will try next time. I think.) and the easy way, less exact way that I will give you here: take a pan and fill it to the half with water that you heat up to a simmer. Whisk egg-whites and sugar in a heat resistant bowl that you put in the simmering water and whisk until the sugar has dissolved.
– Now you turn on your electrical whisk and keep on whisking for about 15 minutes when the meringue should be fluffy and stiff. Sift the cocoa powder in and whisk for another minute.
– The meringue will now be less stiff so you better put a parchment paper in a square cake tin, I use one that is 25 cm x 29 cm/ 9,8 in x 11,4 in and spread out the meringue evenly.
– Put the tin in a pre-heated oven (150°C/300°F) that you turn down to 120°C/250°F when you have closed it.
– Bake for 45 minutes, turn down the oven and let the meringue in it for at least one hour, preferably more. When it is ready, break the meringue into smaller pieces
– Slice or cut the strawberries into pieces.
– Whip the fresh cream and start making layers of cream, strawberries and chocolate meringue in a big bowl or in smaller dessert bowls. Or you just mix it all into a big Mess.
– If you want, you can sprinkle chocolate shavings over before serving.

MY MESS - CHOCOLATE MERINGUE, STRAWBERRIES AND WHIPPED CREAM

L