2 large egg whites
Pinch of cream of tartar
120g caster sugar
10g cocoa powder
90g frozen raspberries
35g milk or dark chocolate
100ml double cream
2 tbsp dried rose petals or 15g roasted chopped hazelnuts (to decorate)
Piping bag and a large baking sheet
Preheat the oven to fan 120C/gas ½
Line a large baking tray with parchment paper
To help ensure your meringues rise, clean a large glass or metal mixing bowl with some kitchen paper and a little lemon juice
Add the egg whites and cream of tartar to the bowl and whisk until soft peaks and foamy using an electric hand mixer. Gradually add the sugar bit by bit while mixing and once it is all added whisk to firm glossy peaks. Sift over the cocoa powder and gently fold in until uniform in colour, do not over mix.
Transfer the meringue mix into a large piping bag and cut a 1cm diameter hole at the base. Pipe 6 heart shapes approximately 12cm x 12cm directly onto the tray and continue piping to form solid heart shapes. If you do not have a piping bag you can make the hearts using some shaped spoonfuls of meringue.
Bake in the middle of the oven for 45 minutes until the outside shell is crisp. Turn the oven off, leave the door slightly open using a wooden spoon and allow the meringues to cool in the oven.
Gently warm the raspberries on the hob until defrosted and juicy. Set aside.
Melt the chocolate in a small ramekin and either pipe or drizzle over the meringue hearts in thin lines. Whip the double cream until very soft peaks and transfer to a piping bag.
Layer up the dessert with a heart at the bottom. Pipe an outline of double cream and fill the centre with the raspberries and their juice. Top with another meringue heart and scatter over the rose petals to serve.
The extra meringues can be eaten for a treat the following day, try it crushed over berries, or top with yogurt, cream, or ice cream.