Ingredients Jump to Instructions ↓

  1. 3 cups fresh strawberries, hulled and quartered

  2. 1/4 cup Grand Marnier

  3. 1 1/4 cups sugar

  4. 2 teaspoons grated orange zest

  5. 1 teaspoon unsalted butter

  6. 3 large egg whites

  7. 1/2 teaspoon cream of tartar

  8. 1 1/2 cups heavy cream


  10. 1 cup whipping cream

  11. 2 tablespoons Grand Marnier

  12. 8 ounces bitersweet or semisweet chocolate, finely chopped

  13. 1/3 cup toasted, chopped hazelnuts

Instructions Jump to Ingredients ↑

  1. In a bowl combine the strawberries, 2 tablespoons of the Grand Marnier, 1/4 cup of the sugar, and the orange zest. Let macerate for at least 2 hours, and up to 8 hours, tightly covered, and refrigerated.

  2. Preheat the oven to 200°F.

  3. Have a large baking sheet lined with foil and greased lightly with butter.

  4. In a mixing bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar with a mixer until soft peaks form. Gradually add 3/4 cup of the sugar and beat until the meringue forms stiff, shiny peaks. 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.

  5. Place in the oven. Says to bake on the middle rack of the oven for 1 hour. Turn the oven off and leave in the oven until dry, about 1 hour. Remove from the oven and transfer to a rack to cool completely.

  6. In a the bowl of an electric mixer, have the heavy cream beat to soft peaks. Add the remaining 1/4 cup of the sugar and the remaining 2 tablespoons of the Grand Marnier, and beat just until stiff peaks begin to form.

  7. Place 1 meringue on each of 6 plates, and fill with 1/2 cup of the macerated strawberries. Top with a dollop of whipped cream, and drizzle warm chocolate sauce over the top. Serve immediately.

  8. Yield : 6 servings HAZELNUT CHOCOLATE SAUCE:

  9. In a medium saucepan, bring the cream and Grand Marnier to a gentle boil. Remove from the heat, add the chocolate, and whisk until melted and well blended. Whisk in the hazelnuts and cover to keep warm until needed.

  10. Yield : about 1 1/2 cups


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