Recipe - Chocolate Raspberry Meringue

MERINGUE LAYERS
2 Egg whites
1/8 teaspoon Cream of tartar
1/3 cup Sugar
1 cup Chopped toasted almonds
Three fourths pack (12oz) Nestle Toll House
semisweet chocolate
morsels; divided

CHOCOLATE SPREAD
One half cup Nestle Toll House semisweet
chocolate morsels; reserved
from 12ounce package
2 tablespoon Corn syrup
1 tablespoon Heavy cream
1 tablespoon Butter

CREAM/RASPBERRY LAYERS
1 cup Heavy cream; whipped
1 cup Fresh raspberries

Meringue Layers: Draw three 8x4inch rectangles on parchmentpaperlined
cookie sheet. Set aside. Preheat oven to 325 degrees. In small bowl,
combine egg whites and cream of tartar. Beat until soft peaks form.
Gradually add sugar, beating until stiff peaks form. Fold in almonds and 1
cup Nestle Toll House semisweet chocolate morsels. Spread 1 cup mixture on
each rectangle. Bake at 325 degrees for 2530 minutes. Cool completely;
remove from paper.

Chocolate Spread: Cumbine over hot (not boiling) water, One half cup Nestle
Toll House semisweet chocolate morsels, corn syrup, 1 tablespoon heavy
cream and butter. Stir until morsels are melted and mixture is smooth.
Chill 30 minutes.

Cream/Raspberry Layers: Spread One fourth cup Chocolate Spread on each of 2
Meringue Layers. Chill until firm. Place 1 chocolate/meringue layer on
serving tray. Top with 2/3 cup whipped cream and One half cup raspberries.
Repeat layers. Top with remaining Meringue Layer and whipped cream. Makes 8
servings.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.