Chocolate Cardamom Brown Sugar Swirl Meringue, Yogurt & Cherries

Look around you, what shapes can you see. Every waking moment of our lives we are surrounded both by geometry and organic profiles. From the perfect circumference of an apple to the transient sweep of a cloud, shapes exist to provoke and inspire.


When thinking about your creative process, harness these shapes in your mind and transfer them to your work. Perhaps that perfect apple will adorn a tarte Tatin in perfect little glossy mounds.


This was inspired by both the sea and sky. Akin to the rolling swirls of Van Gogh Clouds or the Whipped Sea in Hokusai’s ‘The Great Wave Off Kanagawa’ The swirls and folds of this meringue are compelling. Steaked with chocolate, the shapes are accentuated both in form and flavour, the addition of cardamom being key to making the cherries sing


Yogurt acts as a lighter, more tangy foil to the sweet, caramelised meringue than cream, but if cream is your thing, then please feel free to substitute it.


What shapes inspire you?

Ingredients:

Chocolate Swirl Brown Sugar Meringue


220g Caster Sugar

180g Light Brown Muscovado Sugar

1tsp Ground Cardamom

1/8tsp Cream of Tartar

Pinch Salt

6 Large Egg Whites

50g Dark Chocolate, melted


300g Full Fat Greek Yogurt

100g Maraschino Cherries

100g Fresh Cherries

Chocolate Flakes to garnish


Method:


1. Preheat oven 100C. Line two large baking trays with non-stick paper and trace 4 x 6” circles on the underside.

2. Add the egg whites, both sugars, salt and cream of tartar to the bowl of a stand mixer and place over a pan of barely simmering water.

3. Whisk continuously until all the sugar has dissolved and the mixture feels hot to your finger (around 72C).

4. Dry the base of the bowl and fir onto the mixer. Mix just under high speed for 8-10 minutes or until you have a thick glossy meringue.

5. Add the cardamom and mix through.

6. Drizzle over the melted chocolate and fold in only twice with a spatula. Divide the mixture into 4 mounds over you template and very gently spread out to fit, swirl with a spatula to streak the chocolate.

7. Place in the oven and bake for 70 minutes. Turn the oven off and leave, without opening the door for 2-3 hours or until cool.

8. Remove to cool completely.

Once cold, layer with the yogurt and cherries and serve immediately