Looking for a light dessert for your New Year's dinner party? One that doesn't require a lot of effort, but looks and tastes like you spent hours in the kitchen creating the concoction? Look no further. This easy to make, decadent dessert will leave your guests asking for seconds.
It's best to make the meringues the evening before, then put the layers together the morning of your dinner. This gives the flavours time to blend.
STEP 1 - MERINGUE BASES
4 egg whites
1/4 tsp. cream of tartar
1 cup white sugar
1 tbsp. cocoa
Line two flat cookie sheets with tin foil. Draw an 8" diameter circle on both pieces of tin foil. Lightly grease the inside of the circles. Heat oven to 250 degrees F.
Beat egg whites and cream of tartar until soft peaks form. Gradually add white sugar, beating until egg whites become very stiff. Sift cocoa over top and fold in with a spatula.
Spoon 1/2 of egg white mixture into each circle, spreading evenly around. Bake for 1 hour at 250 degrees F. Then turn oven off and let sit in oven for another hour. Now remove from oven and allow to cool completely.
STEP 2 - CHOCOLATE FILLING
1 cup semisweet chocolate chips
3 tbsp. water
Combine chocolate chips and water in a small pot. Melt over very low heat, stirring constantly until a smooth chocolate mixture is formed.
Gently loosen each meringue from the foil. Spoon half of the chocolate mixture onto the top of one meringue and spread evenly, then do the same with the second. Try not to apply too much pressure when spreading as the meringues are fragile.
STEP 3 - TOPPING
2 envelopes Dream Whip (not whipped, just the powder)
1 cup milk
2 tsp. cocoa
1/2 pkg Skor bits (about 1 cup)
Put the Dream Whip powder, milk, and cocoa in a bowl. Beat until stiff. Fold in the Skor bits.
Spread half the topping over the chocolate on each meringue. Now gently lift and place one meringue on top of the other. The meringue may collapse under the weight at this point, but it's OK. It doesn't change the look or the taste.
Grate some chocolate over top for garnish. Allow to chill in the fridge for six to eight hours before serving.