Ingredients for approx. 16 pieces:
150 g meringue
150 ml chocolate sauce
500 g raspberries
500 g whipped cream
30 g sugar
2 packets vanillin sugar
Also:
If desired, meringue dots and mint for decoration
Preparation:
1. Coarsely crumble 90 g meringue and mix with 100 ml chocolate sauce. Fill a Springform pan (24 cm diameter) with cling film. Spread the chocolate meringue
on the bottom and freeze for approx. 30 minutes. In the meantime crumble the remaining meringue. Sort raspberries.
2. Whip cream, sugar and vanillin sugar until stiff. Fold in meringue crumbs and 400 g raspberries and fill into the mold. Drizzle with remaining chocolate sauce, fold in lightly.
3. Sprinkle the cake with the remaining raspberries and freeze overnight. Let cake stand at room temperature for approx. 10 minutes before serving.
4. Decorate the cake with meringue dots and mint and add a little extra chocolate sauce.
Preparation time approx.: 30 minutes (plus waiting time).
Nutritional values per piece approx:
Calories: 791
joules: 3312
Protein: 10,3 g
Fat: 49,7 g
Carbohydrates: 74.2 g
(FoodCentrale by ddp images)
