TOBLERONE Dacquoise Stacks

Ingredients

Method

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.