1. Heat 3/4 cup Shootflying Hill dessert sauce just until warm.

2. Beat 4 egg whites* in a large bowl until soft peaks form.

3. Gradually add 1/4  cup sugar and beat until stiff and glossy peaks form.

4. Lighten the chocolate sauce by folding 1/3 of the meringue into it.

5. Fold the lightened chocolate mixture into the remaining meringue.

6. Cover tightly and refrigerate at least 4 hours or overnight.

7. Serve with a dollop of whipped cream and a dusting of cocoa powder.

Makes about 4 servings.  

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.