Ingredients
Method
1.Preheat oven to 130°C. Beat egg whites in a grease-free bowl with an electric beater until soft peaks form. Gradually beat in the sugar a tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy, about 5 minutes. Remove the bowl from the cake mixer stand and fold in cocoa and chocolate with a large spoon.
2.Put spoonfuls of mixture on baking trays lined with baking paper, 9 to a tray. Bake for 30 minutes, alternating the trays once during cooking, until crunchy on the outside and hollow in the centre. Turn off the oven and prop the door open with a wooden spoon and cool meringues on the trays for 15 minutes.
3.Lightly crush raspberries with a fork. Whip cream in a large bowl, crumble in most of the meringues (save some to crumble over the top of the dessert). Gently mix meringues through the cream, then stir in the Tia Maria and raspberries.
4.Either serve immediately, spooned into dessert glasses, or transfer to a container and freeze (serve in scoops). Before serving, crumble over reserved meringues. Dust with cocoa and serve.
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