This Northern Italian dessert, meaning "sweet mouthful," received the highest rating in our test kitchen. We loved the rich, melted chocolate and sweet berries layered between the crunchy meringue.
Oxmoor House JANUARY 2004
Preheat oven to 275°.
Place parchment paper over 2 baking sheets. Draw 3 (8-inch) circles on paper. Turn paper over; secure with masking tape.
Beat egg whites, cream of tartar, salt, and vinegar with a mixer at high speed until foamy; add vanilla. Slowly add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes).
Divide meringue evenly among 3 drawn circles. Spread evenly into circles using the back of a spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool in oven at least 4 hours. Carefully remove from paper.
Combine chocolate chips and water in a small microwave-safe bowl. Microwave at HIGH 35 seconds; stir until smooth. Set aside (do not allow to cool).
Place 1 meringue layer on a serving plate. Carefully spread 1/2 of melted chocolate onto meringue. Spread 1/3 of whipped topping over chocolate; top with 1/2 cup strawberries and 1/2 cup blackberries. Repeat layers once. Top with the third meringue, and spread with remaining whipped topping. Cover and chill at least 3 hours before serving. Garnish with additional strawberries and blackberries before serving, if desired.
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