What a play on words…being Autumn, and all. This is for all chocolate lovers now and in the future. You can make this forever and never tire of it.
- 1 pkg. Ladyfingers, sliced in half lengthwise
- 6 oz. each bittersweet and unsweetened chocolate
- 1/2 cup unsalted butter
- 5 egg whites
- 1 1/2 cups sugar
- 2 cups whipped cream
- fresh raspberries or strawberries for garnish
Line the bottom of a 9 inch springform pan with the bottom half of the ladyfingers, cutting to fit, when necessary. Line the sides of the pan with the top half. Place in the freezer.
In a heat proof bowl set over a pot of simmering water, melt the two chocolates together with the butter, stirring all the while ensuring a complete blend. Remove from heat and set aside.
In a large bowl, using your hand electric mixer, combine the egg whites and sugar. Place this bowl over a pan of simmering water and on low speed, beat the mixture until the sugar has completely dissolved.
Remove the bowl from heat and beat on high until cooled and volume is increased. Quickly fold the meringue and chocolate mixture. Taste now for temperature. If not cooled down considerably, when adding the whipped cream, it will simply melt and separate. Not wanted, I promise you.
Pour mixture into frozen pan and smooth down the top. Cover with plasic wrap and place in the freezer overnight.
Remove from the pan and serve with a handful of fresh berries.
This is truly a dessert from the angels.
