Chocolate Meringue Pudding with fruit

This Chocolate Meringue Pudding with fruit is luxurious yet easy to make. It mixes together chocolate meringue with whipped cream and warm cherries and berries. This is a perfect dessert for Valentine’s Day, a date night or a winter pudding where the chocolate and berries go together perfectly.

A gorgeous chocolate meringue with fruit flavoured with black forest icing sugar served with mixed berries, chocolate and cream. 

Delicious.

Regular icing sugar with extra cocoa powder works just as well, I just love the mix of the black forest flavours. The chocolatey fruity mix is divine. I can’t say no to it. I always have more than one helping. It has also been known that the Chocolate Meringues do disappear when they’re fresh out of the oven.

How good does the Chocolate Meringue Fruit Pudding look!

Chocolate Meringue Fruit Pudding made with meringue, cream and warm fruits. Served in a glass jar

Why you’ll love this recipe

Look at the ingredients, do I need to answer this? 

In case you need more persuading to scroll down to the recipe for chocolate heaven, think about how easy meringues are to make, how delicious chocolate is AND it can be served straight from the oven for a warm winter treat. (I have heard it pairs very well with mulled wine if you’re feeling festive).

Top Questions – link to answers later

Ingredients

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

FROZEN FRUIT

I used frozen fruit in this recipe as they last longer than fresh fruit but you ca use fresh fruit to make the topping for your chocolate meringue. They will just take less time to heat up, so I would recommend starting with your juice and wine and then adding the fresh fruit a couple minutes later.

You can use any fruit you want to this black forest meringue pudding. I love the cherries and berries as it feels cosy and luxurious but you could use spiced pears or apples and cinnamon. Scroll down to see my favourite fruit options.

DOUBLE CREAM

This allows for a fully decadent dessert. No Meringue is complete without a healthy dose of double/heavy cream. You can of course always use your favourite non dairy alternative.

ICING SUGAR / CONFECTIONERS SUGAR

I used Sugar and Crumbs Black Forest Icing for extra flavour, it adds a richness that you don’t get with plain icing sugar. But please don’t feel you need to go out and buy anything special. Normal icing sugar works just as well in this chocolate meringue with fruit.

How to make – step by step

How to Make Chocolate Meringue with fruit

  • Preheat the oven to 100°C and line two baking trays with greaseproof paper.
  • Using a mixer whisk the egg whites until they start to make stiff peaks.
  • With the whisk still going start to add one tablespoon of sugar at a time until it’s mixed in well. The mix will go shiny.
  • Remove the mix from the whisk and sieve in the icing sugar/cocoa powder. (If you want plain meringue use plain icing and no cocoa powder)
  • Using a metal spoon or spatula fold in the icing sugar.
  • Put heaped tablespoons of the mix on the baking trays and bake for 1 hour until the meringue has a crisp shell.
  • Place the meringues on a cooling wrack and leave to cool.

Topping Instructions

  • Pop all the frozen fruit and cherries into a saucepan with the wine and juice.
  • Place the pan on a low heat and allow the fruit to defrost and warm up.
  • When the juice and fruit are hot and the liquid is bubbling take off the heat.
  • In a bowl whisk up the double cream until it starts to thicken but not too much.

Assembling your Chocolate Meringue Pudding with Fruit

  • Crumble up the meringue in a glass or bowl, spoon the warm/hot fruit over it and serve with a blob on cream, sprinkle of grated chocolate and mint.
  • I like doing this in little layers so you get a nice mix with each spoon full.

Top Tips

Don’t underbake your meringues, they will become chewy or hollow inside. I know it’s tempting to eat them as quickly as possible but you’ll thank me later when you have a perfect CHocolate Meringue in front of you.

The best Meringues come from room temperature eggs. So make sure to get them out the fridge before whisking.

Finally, slow and steady wins the race. If you’re using a mixer to whisk your meringues then be sure to do it at a slow speed. This helps to create the most volume without overbeating.

Serving Suggestions

I added the little sprig of mint for a hint of freshness to this chocolate pudding with fruit and to pretend it might be a little more healthier. It has a lot of fruit though so I’m sure that counts towards a healthy chocolate pudding.

A warm day always calls for ice cream and this valentine’s day dessert goes perfectly with a big dollop of your favourite flavour.

It’s a fantastic sharing pudding if you want to make a big bowl of it mixed together and allow people to serve themselves.

I love making a huge plate full and allowing everyone to have it together around the table. It’s a great way to show off the meringues too! This Chocolate Meringue Fruit Pudding is so delicious and it’s so moreish. One portion doesn’t seem like enough but will more than satisfy.

Equipment

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For the Chocolate Meringue Pudding With Fruit You Will Need:
  • Whisk / Mixer
  • Baking Trays 
  • Sieve

And for the fruit topping:

Just a saucepan, maybe a wooden spoon for mixing.

Substitutions and variations

If you would like an alcohol free dessert, then swap out the red wine for a fruity juice, I think cranberry and apple work best with this chocolate meringue.

You can also update the fruit choices to be more in line with the season, apples and pears work wonderfully with cinnamon for a different flavour.

Add cranberries and pecans for a festive treat.

Or you can use fresh strawberries and cream for a Wimbledon inspired meringue with fruit. This makes it perfect for summer picnics too!

Storing / Making ahead of time options

Chocolate meringues with fruit are best eaten on the day but they can be stored in an airtight container for up to 3 weeks. Any longer though and they may crack and go off. I doubt you’ll have any of these last that long though.

FAQS from Google

What is a chocolate meringue made from?

A Chocolate meringue is made from cocoa powder, egg whites, caster and icing sugar! Its just that simple! A reminder that you don’t need lots of ingredients to make a wonderful Christmas dessert.

What makes a meringue chewy?

Meringues can become chewy if you bake your meringues at the wrong temperature or for the wrong amount of time, they will become chewy. One big mistake to avoid when making meringues is to under bake them, which does not give them enough time to dry out and become delicious.

Are meringues and pavlovas the same?

Meringues and pavlova’s are not the same but are very similar, and might I add, delicious. However, meringues are dry and crispy throughout but Pavlovas have a soft, marshmallow like centre with a crispy outer edge. A Pavlova is a meringue based dessert, not a classic Meringue.

Other Recipes you might like

Homemade Dried Orange Slices
Christmas Chocolate Traybake
Christmas Pavlova Wreath

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Recipe

Chocolate Meringue Fruit Pudding

Sisley White
5 from 9 votes
Prep Time 20 mins
Cook Time 1 hr
Assembling Time 25 mins
Total Time 1 hr 45 mins
Course Bakes, Dessert, Pudding

Ingredients
  

Meringue Ingredients

  • 4 large egg whites
  • 120 g caster sugar
  • 120 g icing sugar / confectioners sugar I used Sugar and Crumbs Black Forest Icing for extra flavour
  • 20 g cocoa powder

Topping Ingredients

  • 500 g 500g frozen summer fruit
  • 2 tbsp 2 tablespoons of glace cherries roughly 10
  • 100 ml red wine (or 100ml cranberry or apple juice)
  • sugar to taste
  • 100 g chocolate grated
  • 300 ml double cream / heavy cream
  • mint leaves finely sliced but extra for decoration if you fancy

Instructions
 

Meringue Instructions

  • Preheat the oven to 100°C and line two baking trays with greaseproof paper.
  • Using a mixer whisk the egg whites until they start to make stiff peaks.
  • With the whisk still going start to add one tablespoon of sugar at a time until it's mixed in well. The mix will go shiny.
  • Remove the mix from the whisk and sieve in the icing sugar/cocoa powder. (If you want plain meringue use plain icing and no cocoa powder)
  • Using a metal spoon or spatula fold in the icing sugar.
  • Put heaped tablespoons of the mix on the baking trays and bake for 1 hour until the meringue has a crisp shell.
  • Place the meringues on a cooling wrack and leave to cool.

Topping Instructions

  • Pop all the frozen fruit and cherries into a saucepan with the wine and juice.
  • Place the pan on a low heat and allow the fruit to defrost and warm up.
  • When the juice and fruit are hot and the liquid is bubbling take off the heat.
  • In a bowl whisk up the double cream until it starts to thicken but not too much.

Assembling the Pudding

  • Crumble up the meringue in a glass or bowl, spoon the warm/hot fruit over it and serve with a blob on cream, sprinkle of grated chocolate and mint.
  • I like doing this in little layers so you get a nice mix with each spoon full.

Please note that the nutrition information provided above is approximate and meant as a guideline only.

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