INGREDIENTS

INSTRUCTIONS

Line a loaf pan or terrine with plastic. In a medium saucepan, combine
sugar, cocoa, cornstarch, and slat, stirring to mix well. Whisk in 3
to 4 tablespoons of the milk, just enough to moisten dry ingredients,
then whisk in egg. Whisk in remaining milk. Over medium heat, bring
mixture to a bubble, stirring constantly. Continue to cook and stir
for 2 more minutes until mixture is very thick. Remove from heat and
stir in vanilla. In a large bowl, combine powdered egg whites and
warm water. Whip to stiff peaks. Gradually add sugar and beat at high
speed until stiff and glossy. By hand, fold 1/2 of the chocolate
mixture into beaten whites. Spread egg white mixture into prepared
pan, layer remaining chocolate mixture over top. Swirl together for a
marbled effect. Push 18 tiles into pudding, arranging vertically in 3
rows of 6, about 1/2 inch apart. (Stand tiles upright, parallel to
length of pan, so that when dessert is sliced, edges of tiles will
form stripes). Wrap and freeze several hours or overnight. To serve,
set out at room temperature about 1 hour to soften. Unmold and slice
while slightly frozen.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January 1999
Converted by MM_Buster v2.0l.

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