CHOCOLATE CREAM MERINGUE GATEAU

Preparation Method :

• Preheat oven to 140°C / 275°F / gas mark 1.
• Draw two 9-inch squares on two sheets of baking parchment. Place sheets upside down on baking trays.
• Meringue: Whisk egg whites until soft peak stage.
• Whisk in granulated sugar, a spoonful at a time, until mixture starts to thicken, then whisk in the rest in a slow, steady stream, continue to whisk until thick and stiff.
• Sieve in icing sugar and cornflour, fold in gently with a large metal spoon until just combined.
• Pipe or spread the meringue over the drawn squares on the baking parchment. Bake for about 30 minutes or until dry and crisp. Cool in the oven.
• Chocolate Cream: Melt plain chocolate. Remove bowl from heat and stir in créme fraîche. Allow to cool.
• Spread over meringue layer, top with raspberries and kiwi fruit slices and add second layer.