Meringue was something I could always make, and my poor Mum never could. She was a dab hand at anything to do with pastry, but for some reason meringues never worked for her. When she opened a tea shop many, many years ago, I was always charged with making a pavlova for the weekend customers.
When I bought my first house it came complete with a really old cooker that made the best meringues ever. Got a new oven…. meringues were a disaster.
Move to Tipperary, get another new oven….. meringues still a disaster.
Making meringues was avoided for years and years.
This summer we had an abundance of strawberries and raspberries, and at the same time an abundance of guests, so I decided to try meringues again. This time they worked really well. There was lots of pavlova as a dessert. When the soft fruit season came to an end, I had a moment of pure inspiration…. I remembered this dessert from years and years ago. I have no idea where the name came from, but trust me it is nice.
Gateau Diane
It now has been made quite a few times, and never fails to please.
Ingredients:
- 4 egg whites
- 175 g/8 oz caster sugar
- 1 teasp. cornflour
- 1 teasp. wine vinegar
- 175 g/8 oz milk chocolate, plus a little extra for grating
- 4 oz water
- 1 pt. cream
Method:
Preheat oven to 170 C.
Line two baking trays with baking parchment.
Beat egg whites until stiff. Gradually add in caster sugar, beating all the time. Add the cornflour and wine vinegar with the last of the caster sugar.
Divide mixture into equal amounts on the baking trays, forming into circles as best you can.
Place in oven, turning temperature down to 150 C. Cook for one hour. Turn oven off and leave meringue in to cool off.
(I usually do the above the day before it is required.)
Next morning, break chocolate into saucepan and add the water. Melt over very low heat. Allow to cool.
Whip cream to a fairly stiff consistency. Add cooled chocolate mixture and mix again.
Transfer one of your meringue bases onto a plate. Layer on chocolate cream mixture. Carefully place the second meringue base on top of cream. Add another layer of chocolate cream. Grate some chocolate over the top. Store in fridge until needed.
Enjoy!
A Year In Redwood 
Sounds delicious… although I am a great fan of soft fruit and meringue