Ingredients
For the meringue
3 free-range egg whites
180g/6oz caster sugar
For the blackberry jelly
1 packet ready-made blackberry jelly
55g/2oz chocolate buttons
1 honeycomb in honey
55g/2oz fresh strawberries, halved
Method
1. For the meringue, whisk the egg whites together in a large bowl, adding a teaspoon of sugar at a time into the mixture, until stiff peaks form when the whisk is removed and all the sugar is incorporated.
2. For the jelly, place the jelly in the middle of a large plate. Place the chocolate buttons around the edge of the jelly. Place the honeycomb on top of the jelly.
3. Spoon the meringue mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe the meringue around the jelly, working your way up to the top of the honeycomb and finishing with a peak at the top.
4. Carefully use a mini blowtorch to brown the top of the meringue. Arrange the halved strawberries around the edge and serve.
