Meringata

Instructions

1. Preheat the oven to 120°C (250°F) and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites until soft peaks form.
3. Gradually add granulated sugar to the egg whites, one tablespoon at a time, beating until stiff peaks form and the sugar is dissolved.
4. Fold in the vanilla extract gently.
5. Spread the meringue into two 20 cm (8 inch) circles on the prepared baking sheets.
6. Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside.
7. Whip the heavy cream with powdered sugar until soft peaks form.
8. Fold in the chopped dark chocolate and almonds into the whipped cream.
9. Place one meringue circle on a serving plate, spread half of the whipped cream mixture over it.
10. Top with the second meringue circle and spread the remaining whipped cream mixture over the top.
11. Freeze the assembled meringata for at least 4 hours or until firm.
12. Before serving, let it sit at room temperature for 10 minutes to soften slightly.

Prep

• Chill the heavy cream in the refrigerator for at least 2 hours before whipping.