INGREDIENTS SWITCH TO CUP MEASURES
for the chocolate meringue base
6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
50 grams dark chocolate (finely chopped)
for the topping
500 ml double cream
500 grams raspberries
3 tablespoons dark chocolate (coarsely grated)
JOY FEELINGS | DECEMBER ISSUE
19