Summary

Ingredients

• 3 egg whites
• 175 grams sugar
• 1 teaspoon cornstarch
• 25 g chocolate, dark, finely rated

For the filling:

• 175 g chocolate
• 450 g cream, whipped
• 350 g raspberries
• some chocolate, melted

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Instructions

1. Draw 3 10 x 25 cm rectangles on baking paper and place on 2 baking trays.
2. Meringue:
3. In a bowl, beat the egg whites until the egg whites form stiff peaks, then gradually stir in half the sugar until the mixture is very stiff and shiny. Carefully fold in the remaining sugar, cornstarch and chocolate.
4. Pour the meringue into a piping bag with a perforated nozzle (10 mm) and squirt it tightly onto the rectangles on the baking paper.
5. Bake in a preheated oven at 140 degrees for 90 minutes, changing the position of the baking sheets once. Let cool in the oven with the door closed, then carefully peel off the baking paper.
6. Filling:
7. Melt the chocolate and coat 2 of the 3 meringue bases with it. Let cool down.
8. Place one of the two chocolate meringue bases on a serving plate, brush with whipped cream and top with raspberries. Place the second shelf and repeat the process. Place the third base (without chocolate) on top and decorate with the rest of the cream and raspberries. Sprinkle with some melted chocolate and serve immediately.