Name: Chocolate meringue licks
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 2 egg whites; 3/4 cup caster sugar; 1 teaspoon cornflour; 1 teaspoon white vinegar or lemon juice; 1 1/2 tablespoon cocoa powder, plus extra to garnish; 100 millilitre cream, softly whipped; 1 pear, sliced and poached in water with 1 tbsp caster sugar; Chocolate ganache; 50 millilitre cream; 50 gram dark chocolate, chopped

Chocolate meringue licks

Stacked with cream, ganache and poached pear, these chocolate meringue licks make an impressive dessert.

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Serves 8

Makes 8

Cook

1H 30M

Ingredients

2 egg whites

3/4 cup caster sugar

1 teaspoon cornflour

1 teaspoon white vinegar or lemon juice

1 1/2 tablespoon cocoa powder, plus extra to garnish

100 millilitre cream, softly whipped

1 pear, sliced and poached in water with 1 tbsp caster sugar

Chocolate ganache

50 millilitre cream

50 gram dark chocolate, chopped

Method

1.Preheat the oven to 110°C. Line a tray with baking paper.

2.In a large bowl, beat the egg whites until they form soft peaks. Add the sugar, 1 tbsp at a time, and continue beating on a high speed until the meringue is glossy and thick.

3.Use a metal spoon to fold in the cornflour and vinegar (or lemon juice) until incorporated, then fold in the cocoa until it’s marbled through the meringue.

4.Spoon the meringue onto the baking paper with a tablespoon, using the back of the spoon to wipe it into an oblong form. The meringues should be of around the same size and an even number.

5.Cook for 50-60 minutes, then turn the oven off, open the door and leave them to cool and dry out. Only remove them from the tray once they are completely cool.

6.To make the ganache, heat the cream in a small pot. When it’s almost boiling, take it off the heat, add the chocolate and cover with a tea towel for 10 minutes. Then whisk to form a glossy dark sauce.

7.To serve, sandwich the meringues together with the whipped cream and ganache, then finish with a spoonful of cooled poached pear and a dusting of cocoa powder.

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