麻豆约拍

Chocolate Meringue

6 egg whites (at room temperature)
190g castor sugar
190g icing sugar
40g cocoa powder
2 teaspoons cornflour
1 teaspoon white vinegar
50g melted dark chocolate

Whisk the egg whites in a scrupulously clean bowl to stiff peaks. Fold in the castor sugar, whisking all the time.
Sift in the icing sugar, cocoa powder and cornflour and fold gently (to stop it flying all over the place!) and then whisk again until thick and glossy. Add the vinegar and whisk for a minute. Fold in the melted chocolate.
Set oven to 120°c.
Line 2 baking trays with parchment paper.
Draw a rectangle with pencil on the paper 25 x 15 cm.
Spread or pipe the meringue in between the two rectangles.
Bake for an hour or until crisp. Cool.

Vanilla Cream

250g mascarpone
150ml double cream
2 tablespoons icing sugar
100g frozen raspberries (use the broken ones for this)
1 teaspoon vanilla extract.

Whisk the mascarpone and cream together. Fold in the icing sugar, raspberries and vanilla and then whisk to piping consistency.

Spread half the cream on one layer of meringue. Top with the other layer and pipe the remainder on top.
Dot with whole frozen raspberries.

Chocolate sauce

2 tablespoons liquid glucose
150ml double cream
100g chopped dark chocolate

Boil the cream and glucose together. Remove from heat and whisk in the chocolate. Cool to room temperature and drizzle over the cake.
Serve.