Ingredients
Chocolate ganache
Method
1.Preheat oven to 120°C/250°F. Draw one 8cm x 25cm (3¼-inch x 10-inch) rectangle on each of three pieces of baking paper. Place paper, upside down, on three oven trays.
2.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar, beating until sugar dissolves. Fold in sifted cocoa powder.
3.Spread mixture evenly over rectangles. Bake about 45 minutes or until firm. Cool in oven with door ajar.
4.Make ganache by combining chocolate and cream in a small saucepan; stir over a low heat until smooth. Cover; refrigerate until almost firm.
5.Meanwhile, beat cream, icing sugar and extract in small bowl with electric mixer until soft peaks form.
6.Place one meringue layer on serving plate; spread with half the ganache, top with half the whipped cream. Place another meringue layer on top of the cream; repeat layers with remaining ganache and cream. Top with remaining meringue layer; dust with extra sifted cocoa powder.
Make sure you turn the marked baking paper over so the markings don’t transfer onto the meringues. Meringue layers can be made four days ahead. Store in an airtight container in a cool, dry place. Assemble the meringue up to six hours before serving.
Note
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