Matt O’Connor’s Chocolate Cloud Pie

Recipe 2 Chocolate Cloud Pie © Loupe Images and Steve Painter-2

Light but indulgent, the smell of cocoa when you remove this meringue from the oven is intense. The delicate chocolate pie shell is lled with a tangy raspberry fool and is topped with curls of chocolate and fresh berries.

Serves 8 

For the meringue:
• 4 egg whites
• 250g caster sugar
• 1⁄2 tsp cream of tartar
• 30g unsweetened cocoa powder, sifted
• a few cocoa nibs, very finely chopped or ground (optional)

For the raspberry fool:
• 300g fresh raspberries
• 50g caster sugar
• 500ml double cream

To serve:
• fresh raspberries and chocolate curls

Preheat the oven to 125°C and grease and line a baking sheet with baking parchment.
For the meringue, whisk the egg whites to sti peaks. Add the sugar, a spoonful at a time, while continuing to whisk. Add the cream of tartar and whisk in. Sift in the cocoa and gently fold in with a spatula so there is a slight rippled effect of cocoa running through the meringue.
Spoon onto the lined baking sheet and gently spread into a 25cm circle, making a well in the centre. Sprinkle the cocoa nibs over the top of the meringue, if using.
Bake for about 11⁄2 hours, until the meringue is crisp. Allow to cool on the baking sheet.
When ready to serve, place the meringue on a serving plate. Be careful, as it is very fragile.
For the fool, crush the raspberries using a fork, then add the sugar and whisk until the sugar has dissolved and you have a raspberry purée.
In a separate bowl, whisk the cream to sti peaks, then fold in the raspberry purée in a rippled e ect, reserving a little of the raspberry purée for decoration.
Carefully spoon the raspberry fool into hollow in the centre of the meringue shell, then drizzle over the reserved raspberry purée. Decorate.

Recipe courtesy of The Icecreamists, extracted from The Icecreamists: Boutique ice creams and other guilty pleasures to make and enjoy at home.

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