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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
