3 large egg whites
3/4 cup superfine sugar (I use regular, just takes more beating)
1 tsp. white wine vinegar (I use regular 'ol vinegar)
1 tsp. cornstarch
1 pound (16 squares - WHOA!) semisweet chocolate
1-1/4 cup heavy cream
4 oz semisweet chocolate
1 pint fresh strawberries
2 oz white chocolate
1 cup fresh raspberries
Preheat oven to 350. Draw a 9" circle on a piece of waxed paper and put upside down on a baking sheet.
Beat the egg whites until very stiff, gradually beat in the sugar. Fold in the vinegar & cornstarch.
Spread the meringue over the circle on the baking paper. Make a large hollow in the center of the meringue.
Bake for 5 minutes then reduce oven temp to 250 and bake for 50 minutes more. Set aside to cool slightly. Carefully peel away the waxed paper & let the meringue cool completely.
Meanwhile, make the filling. In the top of a double-boiler set over simmering (NOT BOILING) water, melt the chocolate. Heat the cream in a pan until almost boiling. Gradually whisk the cream into the melted chocolate until smooth. Set aside for 2-3 hours to thicken but not to set completely. Stir occasionally.
Put the meringue on a large serving plate and carefully spoon the filling into the hollow. Garnish with chocolate curls, chocolate dipped strawberries.