For the meringue:
Two large egg whites
60g confectioner's sugar
a pinch of baking soda
a tablespoon of vinegar
For the cream:
150g dark chocolate chips
80g confectioner's sugar
1 envelope of vanilla extract
3 eggs
a tablespoon of raspberry jelly
1/4 liter of milk
250g whipped cream
For the meringue:
Two large egg whites
60g confectioner's sugar
a pinch of baking soda
a tablespoon of vinegar
For the cream:
150g dark chocolate chips
80g confectioner's sugar
1 envelope of vanilla extract
3 eggs
a tablespoon of raspberry jelly
1/4 liter of milk
250g whipped cream
Beat the two large egg whites with vinegar until stiff and add baking soda and confectioner's sugar
Pour into a round, low dish and bake in a very light oven for 30 minutes
Remove from oven and flip meringue onto a tray
Next, in a saucepan over medium heat, dissolve raspberry jelly in half a cup of warm water and then add milk and chocolate chips, stirring until smooth
Continue stirring and add confectioner's sugar and egg yolks one at a time
Don't let it boil
Add the vanilla extract envelope
Remove from heat and let cool
At the same time, beat egg whites until stiff and fold into the previous mixture
Pour onto meringue and spread with the help of a spatula to achieve the desired shape
Refrigerate for three or four hours
When serving, garnish with whipped cream.
