Ingredients

• 1  recipe Chocolate Meringue
• 1  recipe Raspberry Puree
• 1  cup whipping cream
• 1  tablespoon sugar
• 1/2  teaspoon vanilla
• 6  cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries
•   Bittersweet chocolate curls or shavings
•  

Directions

1. Prepare Meringue and Raspberry Purée. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry purée onto plates. Serve meringue wedges atop purée. Serves 10.

Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until puréed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.