Serves: 4
Ease of preparation: Easy
Preparation time: 15 mins
Standing Time: 20 mins
Cooking time: 1 hour
Equipment
3-inch round cutter
Large baking tray
Greaseproof paper
IngredientsMethod- Preheat the oven to 150C (300F), gas mark 2.
- Whisk egg whites into soft peaks with half the sugar, then gradually add the remaining sugar, beating constantly as you do so.
- Add the cocoa powder and vinegar, beating gently until the mixture is smooth.
- Cover a large baking tray with greaseproof paper.
- Pour the meringue mixture evenly onto the tray.
- Cook for an hour in the oven and then turn off the heat and leave to cool completely in the oven.
- Using a cutter, cut 12 round meringue pieces.
- Whip the cream until peaks form and it is a light, fluffy consistency.
- Melt Liquid Chocolat™ in a bain-marie over the hob, or gradually in the microwave.
- Mix melted chocolate with the cream until well blended.
To Serve
Place one meringue on a side plate, cover with a dollop of chocolate and cream mixture and sprinkle with raspberries, then place another meringue disk on top and repeat so you have a triple deck of three meringues. Finish with a light dusting of cocoa powder. | 
Crisp on the outside and gorgeously gooey on the inside, this remake of a classic recipe is perfect for finishing off al fresco lunches or summer dinner parties.
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