Coconut Merengue with Chocholate and Strawberries
2 cups sugar
2 cups grated dried coconut
100g finely chopped dark chocholate
1 tsp baking powder
1/2 litre whipping cream
1 - 2 cups fresh or tinned strawberries
Whip eggwhites stiff, add sugar and whip stiff again. Then add remaining ingredients carefully with a spatula. Divide into two round buttered and flour dusted baking pans.
Bake at 170°C for ca 50 minutes, better longer than less time.
Remove from form and cool on a rack.
Whip the cream, mix fresh cut strawberries or drained tinned ones with the cream and put on one of the cakes, put the other one on top and leave in refrigerator for a few hours.
Decorate if you like with e.g. melted chocholate stripes and fresh berries.
Pairs Well With
Here is a great Icelandic classic that makes an autumn evening by the fire place much sweeter. Or serve it when inviting your best friends for an evening chat.