Chocolate-Raspberry Meringue Triffle.

• 150 gramsegg whites
• 1 1/2 cups granulated sugar
• cocoa powder
• 3 7/8 tablespoons unsalted pistachios chopped
• heavy whipping cream 25 cl.
• 2 tablespoons confectioners sugar
• milk chocolate or Dark
• 1 pint raspberries
• 2 5/8 tablespoons pistachios chopped

1. Preheat the oven to 110 degrees Celsius.
2. In a saucepan, over low heat, cook the sugar and egg whites, stirring so until the sugar is dissolved and reaches a temperature of 37C. When the temperature is reached, beat the egg whites at high speed with the electric mixer until stiff.
3. Line a baking sheet with parchment paper and pour the egg white mixture.
4. Sprinkle with cocoa powder and pistachios.
5. With a small spoon, gently marble the meringue with pistachios and cocoa.
6. Bake for 2 hours.
7. With the electric mixer, combine cream and confectioners sugar. Beat the cream at high speed until stiff.
8. Coarsely break the meringues.
9. To assemble, in a dessert glass, add a layer of whipped cream, top with crushed meringues and chocolate shavings, raspberries, and pistachios.
10. Repeat a second layer and finish with chocolate shavings.
11. Refrigerate for 30 minutes before serving.

gramsegg whites, sugar, cocoa, pistachios, heavy whipping cream, confectioners sugar, milk chocolate, raspberries, pistachios

Taken from www.yummly.com/recipe/Chocolate-Raspberry-Meringue-Triffle_-782374 (may not work)