Raspberries are a favourite summer fruit. We have a short row of canes and they produce small, but flavourful berries. It's been a bumper crop this year. I took this dessert to a dinner party with friends, and made it again later the same week to serve to guests here.
The recipe is a mashup of ideas taken from here and there. Although there are several steps, it's easy to make and can be done ahead. In fact, it's best if the meringue and filling are put together several hours before serving to allow for the meringue to soften slightly. It's good the next day, too, if there is any leftover.
The filling is white chocolate with a bit of yogurt, mixed with whipped cream. It's creamy with a bit of tang, and is good by itself with some fresh fruit.
Meringue:
4 egg whites, room temperature
1 cup granulated sugar
1/8 teaspoon cream of tartar
dash of salt
1/4 teaspoon pure vanilla
Preheat oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper. Trace an 8 or 9 inch circle on each sheet, flipping the paper after tracing so that the pencil lead doesn't come into contact with the meringue.
Beat egg whites, salt, and cream of tartar in a grease-free bowl until foamy. Gradually add the granulated sugar, a little bit at a time until stiff peaks form. Beat in vanilla.
Evenly divide meringue and pile onto the parchment paper circles. Smooth until flat. The circles can have a bit of an edge built up, but don't pile it high in the centre.
Bake for 2 hours or until crisp. Turn off oven and allow meringues to cool completely in the oven, about 2 more hours.
Filling:
6 ounces white chocolate, chopped
3 Tablespoons water
1/4 cup plain yogurt
4 teaspoons fresh lemon juice
1 cup chilled whipping cream
Melt the chocolate with the water. Cool slightly and add the yogurt and lemon juice.
Whip the cream to soft peaks.
Combine the chocolate mixture with the whipped cream. I beat them together for a smooth mixture.
To assemble:
Meringues
Filling
Raspberries
Mint Leaves
Place about 1 tablespoon of filling on a flat plate to act as glue for the meringue. Top with one meringue. Spread 1/2 of the filling over and cover with fresh raspberries. Dot a bit more topping on the raspberries, then top with the second meringue. Spread over the remaining filling. Add more raspberries and decorate with mint leaves.
Cover and chill for 2-4 hours before serving.
Raspberries are delicious, but this would be equally good with fresh strawberries or any other summer fruit.
