Posted:
great recipe
12 digestive biscuits
2oz (50g) butter
2 egg whites
3oz (75g) caster sugar
9oz (225g) plain chocolate
285ml double cream
12 digestive biscuits
2oz (50g) butter
2 egg whites
3oz (75g) caster sugar
9oz (225g) plain chocolate
285ml double cream
- Crush the biscuits.
- Melt the butter, and stir in virtually all of the biscuit crumbs.
- Press into the base of a loose bottomed 8in (20cm)tin.
- In a bowl, over a pan of simmering water, whisk the egg whites and sugar for about 5 mins until it forms stiff peaks.
- Whip the cream until it holds it shape.
- Fold the chocolate into the meringue, followed by the cream.
- Pour into the tin, smooth the top and sprinkle the remaining biscuit crumbs.
- Chill for at least 4 hours, preferably overnight.
- Just before serving, remove from the tin and slide onto a plate.
Geet - Hui Sabse Parayee
Advocate Anjali Awasthi
