Step 1Preheat oven to 170°C (150°C fan) mark 3. Draw a 23cm circle on each of 2 sheets of baking parchment. Flip the parchment (so the ink is underneath) and lay each on a baking sheet.
Step 2In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar, beating back up to stiff peaks after each addition. The finished meringue should be stiff and glossy. Using a large metal spoon, fold in the grated chocolate.
Step 3Spoon 1/2 the meringue on each template and gently spread to fill the circles. Bake for 25min. Without opening the door, switch off the oven and leave the meringues to cool completely inside.
Step 4To assemble, in a medium bowl, whisk the cream until it holds its shape, then whisk in the yogurt. Fold through the raspberries. Lay a meringue disc on a serving plate or cake stand. Spoon on the cream mixture; spread to the edges. Top with the second meringue disc.
Step 5To serve, top with raspberries and drizzle over the melted chocolate.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
