Once cooked, it's thick and creamy. Just the way filling for a chocolate cream pie should be. The light and fluffy meringue ...

Transfer the dough into a lightly greased 9-inch pie plate, gently pressing down ... Remove from oven and let cool completely. Fill with Chocolate Diplomat Cream.

This chocolate banana cream pie has been one of the most requested ... Use them to make Italian Meringue Buttercream. Italian ...

Line the tart shell with aluminum foil, cover the base of the foil with dried beans or pie weights ... soft peaks form. Pipe the meringue over the citrus sauce using a large star tip (or swirl ...

Melt the chocolate and cream in a small pan over a gentle heat, stirring constantly until smooth. Leave to cool. To serve: decorate the top of the meringue with the white chocolate shavings ...

Carefully remove the baking parchment from each meringue. Spread one with a third of the cream. Drizzle over half the melted chocolate. Repeat to make a second layer. Lay the third meringue in ...

The chocolate pastry is rich ... add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. Bake in the oven for around ...

Place into the fridge for at least an hour. Spread a layer of the chocolate cream on the top of each layer of meringue, dot some puffed cranberries, blackberries and red currant into the cream.

Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Now, using brute force, crumble the meringue nests and fold these in ...