Meringue, Macerated Berries, Whipped Cream And Hazelnut Sauce

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 cups mixed berries, hulled (if neccessary)
• 1/4 cup grand marnier
• 1 1/4 cups sugar
• 2 teaspoons grated orange zest
• 1 teaspoon unsalted butter
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 1 1/2 cups heavy cream
• 1 cup whipping cream
• 2 tablespoons grand marnier
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
• 1/3 cup toasted chopped hazelnuts

Recipe

• 1 in a bowl combine the berries, 2 tablespoons of grand marnier, 1/4 cup sugar and orange zest.
• 2 allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
• 3 preheat oven to 200°f.
• 4 have a large baking sheet lined with foil and greased lightly with butter.
• 5 in a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
• 6 gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
• 7 spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
• 8 place in the oven on the middle rack for 1 hour.
• 9 turn off the oven and leave in oven until dry, about 1 hour.
• 10 remove from oven and transfer to a rack to cool completely.
• 11 in a mixing bowl beat the heavy cream to soft peaks.
• 12 add the remaining 1/4 cup of sugar and the remaining grand marnier, and beat just until stiff peaks begin to form.
• 13 place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
• 14 top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
• 15 hazelnut chocolate sauce:.
• 16 ina medium saucepan, bring the cream and grand marnier to a gently boil.
• 17 remove from heat, add the chocolate and whisk until melted and well blended.
• 18 whisk in the hazelnuts and cover to keep warm until needed.