This recipe first appeared in Woman’s Day.
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Ingredients
Whipped chocolate ganache
Strawberry compote
Method
1.Preheat oven to very slow, 120°C. Mark 6 x 15cm circles on 3 sheets baking paper. Arrange, marker-side down,on 3 oven trays.
2.In a small bowl, using an electric mixer, beat whites until stiff peaks. Gradually beat in sugar, 1 tablespoon at a time, until mixture is thick and glossy.
3.Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake for 15 minutes. Reduce oven to 100°C and bake for a further 1 hour until meringues are firm. Turn oven off. Cool meringues in oven with door ajar.
4.Whipped chocolate ganache: Place chocolate in a heat-resistant bowl. In a small saucepan, bring cream to a simmer on medium. Pour over chocolate, stirring until melted and smooth. Cover and chill for 1 hour until thick. Using a whisk, beat ganache until fluffy.
5.Strawberry compote: In a medium saucepan, combine strawberries, sugar and water on medium. Cook for 5-10 minutes, stirring occasionally, until reduced and thick. Chill for 30 minutes.
6.Layer meringues with whipped chocolate ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate.
Note
- Cooking the discs at a very low temperature ensures they don’t colour too much.