Ingredients
For the meringues
3 egg whites
180g/6¼oz unrefined caster sugar
25g/1oz cocoa powder
For the Chantilly cream
300ml/10¾fl oz double cream
25g/1oz unrefined caster sugar
2 tbsp Tia Maria or coffee liquer
soft summer berries, to serve
dark chocolate, to garnish
Method
1. Preheat the oven to 140C/275F/Gas 1.
2. Whisk the egg whites on high speed with an electric mixer until stiff. Add the sugar, a little at a time, whisking well after each addition. Whisk in the cocoa powder.
3. Line a baking tray with baking parchment. Use a large dessertspoon to form 12 small mounds of the meringue mixture. Bake for 1½ -1¾ hours, or until the meringue is hard on the outside and still slightly soft in the centre.
4. Meanwhile, prepare the Chantilly cream - lightly whip the cream and fold in the sugar and Tia Maria or coffee liquer.
5. Remove the meringues from the oven and leave to cool. When cool, sandwich two meringues together using the Chantilly cream.
6. Serve with summer berries and decorate with a grating of dark chocolate.
