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Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce

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“From, great for Passover and any other time of the year.”
2hrs 45mins

Ingredients Nutrition


  1. In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
  2. Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
  3. Preheat oven to 200°F.
  4. Have a large baking sheet lined with foil and greased lightly with butter.
  5. In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
  6. Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
  7. 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.
  8. Place in the oven on the middle rack for 1 hour.
  9. Turn off the oven and leave in oven until dry, about 1 hour.
  10. Remove from oven and transfer to a rack to cool completely.
  11. In a mixing bowl beat the heavy cream to soft peaks.
  12. Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
  13. Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
  14. Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
  16. Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
  17. Remove from heat, add the chocolate and whisk until melted and well blended.
  18. Whisk in the hazelnuts and cover to keep warm until needed.

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