Smashed liquorice meringues with berries and chocolate cream
Photo by Tam West
This impressive dessert comes from Rick Stein’s Long Weekends, with photography by James Murphy (BBC Books, hardback $65). It would be great on a Saturday night barbecue, to follow Rick's chicken piri piri.
|200 g||Caster sugar|
|1 tsp||Liquorice powder, use up to 2.5 tsp, available at health food stores|
|½ tsp||Food colouring, black, optional|
|500 ml||Double cream|
|225 g||Dark chocolate, 70 percent; 200g chopped, 25g for shaving|
|150 g||Fresh raspberries|
|100 g||Redcurrants, fresh|
- Heat the oven to 100C. Line a baking tray with baking paper.
- Place the egg whites and salt in a large metal bowl and, using an electric whisk, begin whisking on medium speed. When you reach the soft floppy peak stage, add a third of the sugar and the liquorice powder. Keep whisking, and when incorporated add another third, then the final third, and bring together to a fairly stiff glossy mixture. If using food colouring, stir through to give a marbled effect.
- Dollop the mixture into piles on the lined baking tray.
- Bake 1½ to 2 hours or until dry and crisp. Remove and cool. Store in an airtight tin if not using immediately.
- Make a ganache. Scald 200ml of the double cream in a pan (bring just to the boil then take immediately off the heat) and pour it over the chopped chocolate in a bowl. Stir until the cream has melted. Allow to cool to room temperature; do not refrigerate.
- When ready to serve, use a balloon whisk or electric beater to incorporate the remaining cream into the ganache. It tends to stiffen when left to stand, so make at the last minute for a light mousse-like texture.
- To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the meringues and scatter them over the top, along with the raspberries and redcurrants. Finish with chocolate shavings.