Chocolate Meringue Fruit Pudding
This Chocolate Meringue Fruit Pudding is luxurious yet easy to make. It mixes together chocolate meringue with whipped cream and warm cherries and berries.
A gorgeous meringue flavoured with black forest icing sugar served with mixed berries, chocolate and cream. Delicious. Regular icing sugar with the extra cocoa powder works just as well. I love the mix of the black forest flavours. The chocolate and fruit mix is divine. I can’t say no to it. I always 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!
It looks fabulous in the individual glasses.
I added the little sprig of mint for a hint of freshness 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 pudding.
Sprinkling with chocolate might seem messy but it really adds a lovely extra flavour that compliments the fruit and meringue so well. I grate the chocolate but I also chop it sometimes so it has a bit more a bite. White chocolate sprinkled over the top has also been known to work pretty well.
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.
Let’s get baking this gorgeous pudding…
Chocolate Meringue Fruit Pudding
- 4 large egg whites at room temperature
- 120g caster sugar
- 120g icing sugar I used Sugar and Crumbs Black Forest Icing for extra flavour
- 20g cocoa powder
- 500g frozen summer fruit
- 2 tablespoons of glace cherries roughly 10
- 100ml red wine- 100ml cranberry or apple juice
- sugar to taste
- 100g chocolate grated
- 300ml double cream lightly whipped
- mint leaves finely sliced but extra for decoration if you fancy
- 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.
- 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.
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