Having come through the fear that was invoked by meringue with a lovely layer cake one decided that it was time to up the ante by venturing into the world of serious meringue - the type that you don't take out of the oven but rather, leave in the oven until the oven completely cools! Cue dramatic music.Being a baker one enjoys the ability to open and close the oven or at least have gratification on the day of the bake. Not so with true meringue. It has something to do with being incredibly delicate and like walking on a knife edge this meringue baking business. So with some friends coming around for a Tuesday night dinner, it was time to start the baking on Monday.
So it was time to separate 6 eggs, saving the yolks for later to make a creme patisserie, the whites were swiftly whipped to form peaks and then divided into 3 20cm round discs of
deliciousness to form the solid-ish parts of the Gooey Chocolate Stack! Then cue the anxious 12 hour wait between popping the meringue disks in the oven to bake away...So next morning is filled with trepidation when the oven door is opened to reveal.....3 magnificent meringues!
Off to work one goes with a sneaky 5.05pm exit to make the Creme Patisserie. Re-enter the 6 egg yolks, a whole lot of cream, milk, chocolate and sugar, heat it all up, cool it all down and Bob's your uncle, the gooey-ness makes an entry!
Whack it all together and top with some beautiful fresh mango and strawberries and one presents a Gooey Chocolate Stack!!
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