Marble Chocolate Cream Meringues

The usual meringue of egg whites and sugar is marbled here with melted chocolate and filled with whipped cream for a good treat. A piece of non-stick baking parchment or a flexible silicon sheet is necessary to stop the mixture sticking to the baking tray.

Makes 8 pairs

For the meringue

1 x 100g bar Divine dark chocolate

3 large free range egg whites

a pinch of cream of tartar

175g caster sugar

Divine cocoa powder for dusting

For the filling

200ml double cream, well-chilled

1/2 teaspoon vanilla essence

2 baking trays lined with non-stick baking paper

Heat the oven to 120C/250F/Gas 1/2

Break up the dark chocolate and put into a heatproof bowl. Melt gently (see page 16) then remove the bowl form the heat and leave to cool, stirring occasionally, until needed. Put the egg whites into the bowl of a food mixer. Whisk until almost stiff then tip in the sugar and whisk briefly to make a very stiff glossy meringue.

Drizzle the chocolate over the meringue, and using a large metal spoon, gently fold the chocolate into the meringue using just 2 or 3 strokes to give a streaky marbled affect. With a large dessert spoon shape the meringues into 16 mounds on the prepared trays. Dust with cocoa powder and then bake in the heated oven for 2 hours until firm. Leave to cool and then gently peel off the lining paper.

Meanwhile, chill a bowl for whipping the cream. To make the filling: put the chilled cream into the chilled bowl. Add the vanilla and then whip until thick and firm. Use to sandwich the meringues. Set on a serving plate. Cover lightly and chill until ready to serve. Dust with cocoa powder at the last minute.

The meringues can be kept in an airtight container in the fridge for up to 3 days.

Reprinted with permission from Divine: Heavenly Chocolate Recipes by Linda Collister. © Absolute Press, 2007. Buy the book