December 23, 2009

A Make Ahead Dessert for the Holidays; Chocolate Meringue

This dessert came to my files from Pillsbury and works great for an office party or pot-luck so you can make it the night before, finish it in the morning and chill it in the office refrigerator until it's break time at lunch. The meringue sits in the oven to finish baking and 'drying' so the process can happen while you are sleeping!

Chocolate Meringue Dessert

6 egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
1½ cups sugar
6 ounces cream cheese
2/3 cup chocolate syrup
1 pint heavy cream, whipped
1 cup miniature marshmallows
½ cup sliced almonds

Beat whites, cream of tartar and salt. Add sugar gradually 2 tablespoons at a time. Beat to stiff peaks and glossy. Spread in greased 9x13 pan. Put in 450ยบ oven. Turn oven off and keep closed several hours or overnight.

Beat cheese and syrup. Beat cream. Fold in chocolate mixture and marshmallows. Spread over cold meringue. Sprinkle with almonds. Refrigerate at least 4 hours. Cut squares to serve; drizzle with 1 teaspoon chocolate syrup. This does not store well as it will weep so it's best to make for a crowd, not just one or two people.Print Friendly and PDF