This meringue cake is one of the most useful summer party puddings as it can be assembled up to 3 hours before you eat.
Line the bottom of 2 ungreased
While the meringues are baking make the filling. Put the chocolate in a small saucepan with the water and melt over a very gentle heat. Stir until smooth, then leave on one side. Put the egg yolks, milk and caster sugar in the top of a double boiler or a heatproof bowl set over a pan of gently simmering water. Stir until the mixture has thickened. Stir in the melted chocolate, then transfer the mixture to a bowl to cool.
When the filling and meringues are completely cold lay one meringue on a serving plate and spread with the chocolate mixture. Put a layer of raspberries on the chocolate, reserving a few for the top of the cake. Whisk the cream until stiff and spread it over the raspberries, then lay the second meringue on top. Chill until almost ready to serve. Sprinkle cocoa powder through a fine sieve all over the cake and gently arrange the reserved raspberries in a pattern on top. Sprinkle all over with
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