A Fruit and Chocolate Meringue Delight

Meringues are a great pudding idea and the best thing about them is that they are hardly any calories and so tasty.

This is one of my favourite puddings and so easy to make.

Makes 10-12


2 Egg Whites
4 oz Caster sugar
1/2 Pint Double Cream
125g Raspberries
1 Small Chocolate Bar
Chocolate Sprinkles


Put the two egg whites in a bowl and mix until you have stiff peaks.

IMG_6304_A A Fruit and Chocolate Meringue Delight

Add half of the caster sugar and whisk together then add the other half of the sugar and fold in.

IMG_6310 A Fruit and Chocolate Meringue Delight

You will need 2 baking sheets covered in baking paper. Place your meringue mixture in a piping bag with a large nozzle of your choice and pipe the meringue mixture onto the baking paper leaving enough space in-between so that they do not stick to each other when cooking. You can either pipe them into circles or into long strips.

IMG_6318 A Fruit and Chocolate Meringue Delight

Place in the oven at 110 Degrees for about an hour until firm and dry. While your meringues are cooking you can make your whipped cream and melted chocolate. Place the double cream into a bowl and beat the double cream until thick and creamy – set aside or place in the fridge until you are ready to serve.

IMG_6319 A Fruit and Chocolate Meringue Delight

Break up your chocolate bar and place in a glass bowl and either melt gently in the microwave or place the bowl onto a pan of hot water on the stove to melt stirring all the time ( making sure that the water does not touch the bottom of the bowl). Leave this to cool.

Take the meringues out of the oven and place on a cooling rack.

IMG_6320 A Fruit and Chocolate Meringue Delight

When cool use the whipped cream to sandwich together two of the meringues and place in a bowl. Place some raspberries on top. Using a spoon zigzag the melted chocolate onto the top of the meringues and raspberries. Top your pudding with sprinkles if desired.

IMG_6326 A Fruit and Chocolate Meringue Delight


N.B to make this desert with less calories substitute the double cream for Lighter squirty cream and do not add the chocolate.

5/5 (2 Reviews)

Written by Sally Laker

Sally Laker grew up on the Isle of Wight and studied music at Chichester University. She worked as a store manager and medical administration assistant before going full-time with her cake-making business, Sally4Cakes. In 2014, she was named Home-Based Businesswoman Of The Year at the Kent Women In Business awards and in 2017 won Home Based Business of the Year at the Independent Business Awards Kent .
In 2016 she made the wedding cake for Gregg Wallace's marriage to Anna, which was featured in Hello Magazine, along with all the major UK newspapers and even on the TV !!
In 2019 Sally retired from her cake business and now works for a local business, Interpreting Matters, who help to provide sign language interpreters for deaf adults. She still bakes for family and friends in her spare time and is enjoying having time to explore the beautiful Kent countryside for the Baldhiker

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