Ingredients
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2 large egg whites
1/4 tsp. cream of tartar
1/2 c. superfine sugar
1/4 c. cold water
5 egg yolks
2/3 c. sugar
6 Tbsp. sherry
3 c. whipping cream
2 Tbsp. cocoa
1 (10 oz.) pkg. frozen red raspberries, thawed and drained
1 oz. unsweetened chocolate
1/2 c. whipping cream, whipped and chilled
12 chocolate candy balls or kisses
Preparation
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Remove rim from 9-inch spring-form pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff.
Spread evenly on paper. Bake 50 minutes at 275\u00b0. Turn off heat.
Leave meringue in oven 1 hour with door closed.
Remove paper. Return meringue to bottom of pan. Replace rim.
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