TOBLERONE Dacquoise Stacks

Prep: 25 mins

Cook: 45 mins

Serves: 8

Difficulty:

Cuisine:

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TOBLERONE Dacquoise Stacks

Ingredients:

TOBLERONE Dacquoise Stacks

4 egg whites

1 cup caster sugar

2 tablespoons CADBURY BOURNVILLE cocoa, sifted

2 x 100g TOBLERONE Dark Chocolate, chopped

3/4 cup cream

2 punnets raspberries, for serving

Icing sugar, for dusting

Extra pouring cream or ice cream, if desired

Method:

TOBLERONE Dacquoise Stacks

BEAT the egg whites until soft peaks form, gradually beat in the sugar a tablespoon at a time until dissolved, then fold in the cocoa
SPREAD the mixture onto trays lined with baking paper to make 16 x 7.5 cm circles. Allow a little room for spreading
BAKE in a slow oven 150°C for 45 minutes or until dry. Allow to cool in the oven
GENTLY melt the chocolate and cream together. Whisk until glossy and slightly thickened. Refrigerate until just firm enough to spread
SPREAD the chocolate cream liberally over half the meringues, top with the berries and remaining meringues, then dust with icing sugar
Serve immediately with cream or ice cream if desired

Tips & Hints:

Storing Chocolate: Chocolate can keep at room temperature for a year if stored under appropriate conditions. It should be wrapped in a few layers of plastic wrap to be sure it is airtight.