- 12 egg whites (at room temperature)
- 540g castor sugar
- 5ml vanilla extract
- 7,5ml white wine vinegar
- 400g good quality dark chocolate
- 50ml vanilla liqueur (or any other liqueur)
- 125ml espresso
- 500ml whipping cream
- cacao powder, for dusting
- fresh berries (to serve)
- Preheat the oven to 130°C.
- Place the egg whites in a mixer and whisk until the eggs form soft peaks. Add the sugar, 15ml at a time, until two-thirds of the sugar has been added. Whisk until shiny (5-6 minutes).
- Add the vanilla extract and vinegar, and whisk for 1-2 minutes. Fold the remaining sugar into the meringue mixture with a metal spoon and divide the mixture in two on two sheets of baking paper.
- Pipe or lightly spread the meringue mixture to make 2x24cm discs. Bake in the oven until they turn a light tea colour and are hard to the touch, 1½-2 hours.
- Remove from the oven and allow the discs to cool on a wire rack.
- Melt the chocolate in a bain-marie and remove from the heat. Add the liqueur and espresso, and stir to emulsify. If the chocolate is warm to the touch, allow it to cool a little before adding the cream. Whip the cream until stiff and add one third to the melted chocolate. Whisk through thoroughly.
- Fold in the remaining cream and sandwich the two meringue discs with the chocolate mixture.
- Allow to set for 2-3 hours before serving. Dust with cacao powder and serve with fresh berries.
(This recipe serves 8-10 people)