A light dessert that goes perfectly with in season fresh fruit.
4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
dash of salt
1 cup sugar
2 Mint Chocolate Bars
1 tbsp cocoa
1 cup whipping cream
Beat egg whites to soft peaks. Add salt, vanilla and tartar. Gradually add sugar to stiff peaks. Cover 2 cookie sheets with parchment paper. Draw a 6 inch circle on each. Bake at 275F for 1 hour on second to bottom rack. Turn off heat; dry for 2 hours.
Grate chocolate bars and reserve a little for the top of the cake. Whip cream. Add cocoa and grated chocolate. Spread as icing cake. Sprinkle rest of chocolate on top. Refrigerate 6 hours or more; serve. Serves 8.
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