Chocolate Peanut Meringue Recipe


  • 4 egg whites
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 600g whipping cream
  • 200g 70% dark chocolate, roughly chopped
  • 150g white chocolate, roughly chopped
  • 100g smooth peanut butter
  • 400g raspberries
  • 2 Daim bars, cut into shards


Calories columnFat columnSaturates columnSugars columnSalt column
503 per serving
25% %GDA
34g per serving
49% %GDA
20g per serving
100% %GDA
40g per serving
44% %GDA
0.20g per serving
3% %GDA


  1. Preheat the oven to 120°C, fan 100°C, gas mark ½.

  2. Draw 3 circles onto 3 separate sheets of baking parchment – one 18cm, one 20cm, and one 22cm diameter then place onto 3 flat baking sheets.

  3. Tip the egg whites into a large bowl and with an electric whisk, whisk until firm peaks form. Gradually add the sugar a spoonful at a time, until all the sugar is incorporated and the meringue looks shiny and smooth.

  4. Whisk in the vanilla extract then take just over a third of the mixture and spoon onto the largest circle, flattening out into a disc. Repeat with just over half of the remaining meringue on the second circle, then the remaining meringue on the smallest circle.

  5. Place in the oven to bake for 1 hour then turn the oven off and leave for another hour until totally cold.

  6. Meanwhile, pour 150ml of the whipping cream into a saucepan and bring to the boil. Add 150g chopped dark chocolate and whisk until smooth then immediately take off of the heat and whisk again. Set aside to cool.

  7. Pour 150ml of whipping cream into a second pan and bring to the boil. Add the chopped white chocolate and the peanut butter and whisk until smooth then again, immediately take off of the heat and whisk again. Set aside to cool.

  8. Whip the remaining whipping cream until soft peaks form.

  9. When the meringues and ganache are cold, and layer the largest meringue onto a serving plate. Spread the whipped cream, followed by the chocolate ganache and then peanut butter ganache onto the meringue, then scatter the raspberries over the top. Stack the smaller one on top and repeat with the layers, finishing with the smallest meringue and the last of the ganache and raspberries.

  10. Top with shards of Daim bar.