Toasted Almond Chocolate Meringue

ingredient

• 1 cup (250 mL) toasted ground almonds
• 2 1/2 cups (625 mL) granulated sugar
• 1/2 cup (125 mL) Fry's Cocoa
• 2 tbsp (30 mL) cornstarch
• 1 carton (250 mL) room temperature Simply Egg Whites*
• 1/2 tsp (2 mL) cream of tartar
• 1 tbsp (15 mL) white vinegar
• 3 cups (750 mL) 35% whipping cream
• 2 tbsp (30 mL) chocolate liqueur
• 3 cups (750 mL) mixed berries and fruit

Preparation

1. Preheat oven to 225 °F (110 °C). Combine almonds with 1/4 cup (50 mL) of the sugar, cocoa and cornstarch in a food processor until finely ground. Beat egg whites with cream of tartar until soft peaks form. Adding one spoonful at a time, beat in 2 cups (500 mL) of sugar until stiff peaks form. Beat in vinegar.
2. Fold a spoonful of egg whites into nut mixture. Add remaining egg whites and fold gently until combined.
3. Line two baking sheets with parchment paper. Draw two 8-in (22 cm) circles on one sheet of paper and one 8-in (22 cm) circle on the second. Divide egg and nut mixture among circles. Bake for 2 hours or until golden and crisp. Cool on a rack.
4. Beat whipping cream with liqueur and remaining 1/4 cup (50 mL) sugar until very thick. Place one meringue round on a cake plate. Cover with 1/3 of the whipped cream and 1/3 of the fruit. Repeat twice. Serve immediately.