With three chewy meringue layers and cream mixed with mascarpone this decadent dessert is a sweet and sticky and scrummy mess.
Ingredients:
6 egg whites
2 cups caster sugar
2tsp cornflour
1tsp vanilla paste
pinch of salt
pre heat the oven to 160 degrees and in a bowl whisk the egg whites until stiff and then slowly add the sugar. Then, add the remaining ingredients and combine. On three sheets of baking paper draw a circle using a dinner plate as a template. Use this as a guide as to where to spread the mixture to, ensure all of it is used evenly.
Reduce the oven to 100 degrees and put the trays in the oven for roughly one hour. They should be solid to touch yet still white. Once coked, turn the oven off and leave the meringue to cool down inside the oven.
Salted Caramel sauce
100g unsalted butter
100g brown sugar
1tbsp golden syrup
100ml cream
1tsp salt flakes
On a low heat melt the butter and sugar in a saucepan until all the sugar is dissolved. Add the cream and some of the salt and stir in. If you decide that it needs more taste you can add the rest of the salt. Heat gently until boiling and then remove from the heat and allow to cool.
Chocolate Ganache
200g good quality chocolate
200ml cream
Heat the cream in a saucepan until just about to boil and remove from the heat. In another bowl melt the chocolate and then combine this with they heated cream.
6 egg whites
2 cups caster sugar
2tsp cornflour
1tsp vanilla paste
pinch of salt
pre heat the oven to 160 degrees and in a bowl whisk the egg whites until stiff and then slowly add the sugar. Then, add the remaining ingredients and combine. On three sheets of baking paper draw a circle using a dinner plate as a template. Use this as a guide as to where to spread the mixture to, ensure all of it is used evenly.
Reduce the oven to 100 degrees and put the trays in the oven for roughly one hour. They should be solid to touch yet still white. Once coked, turn the oven off and leave the meringue to cool down inside the oven.
Salted Caramel sauce
100g unsalted butter
100g brown sugar
1tbsp golden syrup
100ml cream
1tsp salt flakes
On a low heat melt the butter and sugar in a saucepan until all the sugar is dissolved. Add the cream and some of the salt and stir in. If you decide that it needs more taste you can add the rest of the salt. Heat gently until boiling and then remove from the heat and allow to cool.
Chocolate Ganache
200g good quality chocolate
200ml cream
Heat the cream in a saucepan until just about to boil and remove from the heat. In another bowl melt the chocolate and then combine this with they heated cream.