Ingredients (makes 8 portions)

• 125 g extra dark chocolate
• 4 medium-sized barn eggs
• ¼ tsp salt
• 200 g white caster sugar
• 3 tsp vanilla extract
• 250 ml fresh whipped cream
• 100 g mascarpone
• 250 g fresh fruit mix blueberries and raspberries
• 100 g red currants
• 2 g gold leaf [optional, for special effect)

Diretions

Coarsely chop ⅘ of the chocolate, place it in a heatproof bowl, and melt it over a pan of boiling water (in a bain-marie). Let it cool for 15 minutes, but do not let it harden again.

Preheat the oven to 100°C (212°F). Draw a 20cm diameter circle on a sheet of baking paper, turn it over, and place it on a baking sheet. Grease the circle to prevent sticking. Separate the eggs (discard the yolks). Place the egg whites in a clean, grease-free bowl, add the salt, and beat with a mixer fitted with clean beaters on high speed for 3 minutes until stiff peaks form. Continue beating for another 3-4 minutes until stiff peaks form, then gradually add ¾ of the caster sugar and then ⅔ of the vanilla extract. Gently but quickly fold in the melted chocolate with a spatula until a marbled effect is created; it doesn’t need to be evenly mixed. Spread this mixture over the circle on the baking sheet and place in the oven. Bake the meringue for 3-3.5 hours until crisp and cooked through. Let it cool completely in the oven with the door slightly ajar, turned off, for at least 4 hours.

Meanwhile, whip the cream with the remaining sugar, the remaining vanilla extract, and the mascarpone for 2-3 minutes using a hand mixer until stiff peaks form. Coarsely grate the remaining chocolate (or use a cheese slicer) and fold half of it into the cream.

Carefully remove the meringue from the baking paper and place it carefully on a cake stand. Spread the cream over it, followed by the fruit mix, redcurrants, and the remaining chocolate. Sprinkle with the gold leaf. Serve immediately.

Original Recipe (in Dutch) available here.