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Black Forest meringue

Prep Time 30 minutes
Cook Time 1 hour


For The Meringue

  • 7 medium free range egg whites
  • 2 tsp cornflour
  • 400 g caster sugar
  • 4 tbsp cocoa powder sieved

Fro The Filling

  • 200 ml low fat creme fraiche
  • 300 ml Greek style natural yogurt
  • 410 g tin red cherry fruit filling
  • 2 squares Co-operative Fairtrade dark or milk chocolate


  1. Preheat the oven to 140°C/fan 120°C/Gas 1. Take 2 baking trays and line them with both greaseproof and baking paper. Whisk the eggs in a large clean bowl until they form soft peaks.
  2. Put in the cornflower and half of the sugar and whisk. Add the rest of sugar and beat until stiff and shiny.
  3. Fold the sieved cocoa into the meringue mix to make a swirly pattern very very gently. As you want to see swirls of cocoa in the meringue don't fold too much.
  4. With just over half of the mixture make a circle onto a tray with a spoon about 18cm in diameter. With the rest of the mixture make a circle about 14cm in diameter on the second tray.
  5. For 55min to 1h bake the meringues or until cooked. The outside should be crisp and the middle still slightly gooey. Leave to cool.
  6. Onto a cake stand put the larger meringue first. Mix the creme fraiche and yogurt with a few tablespoons of pie filling (without the cherries) to make it pink. Put half on to the meringue.
  7. Spoon over some cherries. Put the other meringue on top and cover with the rest of the yogurt mix and cherries. Grate the chocolate over the fruit and serve.