Makes 4 portions
Oven Gas 2/100°C
For the Meringue
3 Egg Whites
6oz Caster Sugar
Whisk egg whites until mix reaches the soft peak stage.
Gradually add sugar until the meringue is firm.
Place in a piping bag and pipe in a circular motion onto a mould – an upturned demitasse will do.
Place in the Oven for 1½ hours.
After 1½ hours, ease the meringues off the mould and place back in the oven for another 15 minutes
For the Chocolate Sauce
6 Fluid ounces cream
4 fluid ounces milk
8oz Dark Chocolate
Heat the milk and cream to near boiling, remove from the heat
and add in the broken up chocolate and stir until melted.
To serve, place a spoonful of whipped cream in the centre of the plate, place a ball of vanilla ice cream on top. Place the meringue over that and cover with lots of chocolate sauce and sprinkle with the toasted, flaked almonds. If desired, decorate the plate with some fresh fruit, i.e. strawberries, physalis, blueberries etc. Enjoy!