Fruits of the Dark Forest Meringues

I call these Fruits of the Dark Forest Meringues because the meringue has some kirsch and cocoa in it – like a Black Forest Gateau. But it’s topped with a different selection of fruit. There’s no  cherries in it.

I absolutely love these. I was experimenting. Never made meringues before. The plan was to try three different types but when I tasted this one I found it so crave-worthy I had to use all the egg to make more of it.

I looked up a whole load of different things online when I was deciding what to make – and they were all very useful. Unfortunately I broke my laptop last week. How? *sigh* Who cares? It’s dead now… So … I may not be linking to exact pages I found most useful – but I’m pretty sure these are them.

Actually I don’t think I found the correct one that includes alcohol in the recipe. I searched for “can I add alcohol to meringue mix” and I got enough results to see that I could. But I can’t seem to find the one I settled on. But the Kitchn link looks good and I’d like to mark it.

Some Meringue Related Links

Sally’s Baking Addiction – Pavlova. This covers the basics of how to make meringues.

Nigella Lawson’s Chocolate Raspberry Pavlova. Balsamic vinegar is in the meringue mix here – hence the idea to add some alcohol to the mix. No, I know there isn’t any alcohol in balsamic vinegar. But it’s consistency is more like a liqueur than a vinegar – sort of – don’t you think?

The kitchn’s Meringue Cookie Bites, Three Ways.

What did I do?

In the first link it is explained that adding cornflour to the meringue mix helps it stay fudgy or marshmallow-like inside the crisp or crunchy meringue exterior. I love marshmallows. And this is how I like my meringues so I added some cornflour. I’m not sure it was necessary because I think the cocoa has the same sort of effect. In fact it maybe made the whole thing more sponge-like. The large version of the meringue wasn’t very crispy or crunchy. I should maybe have cooked it for longer. But to be honest it was so tasty anyway I didn’t care.

Have I mentioned that I love this?

I added a tiny amount of raspberry liqueur to the meringue as well. Why? To be honest I kind of want to use it up. I’ve tried adding it to white wine. Others liked it. I didn’t. I do love the raspberry jelly recipe – but I find it a little to easy to mess up. So… The raspberry liqueur is optional here – but it does actually improve the taste I thought.

I topped the meringue with a chocolate cream. I made the chocolate cream simply to have something to add the egg yolks to – and it turned out great.

What does this taste like? It kind of tastes like chocolate truffles on top of a nicely – but gently – flavoured chocolate meringue and with a topping of sweet creams and berries. Every layer in this has a little dash of alcohol but it doesn’t taste boozy. It just takes like chocolate truffles made with a little dash of alcohol – and all the rest of the stuff.

I love it. I’d live on this if I could. Love it.

I think later in the year I might try making some Black Forest Meringues…

Or should I actually call these Pavlovas? Maybe I’ll make the Black Forest one a roulade.

Oh, this will keep in the fridge for two or three days. So it can be made ahead.