Layered Chocolate Meringue Cake

SERVES 8 PREPARATION 20 MINUTES COOKING 1½ HOURS

4 egg whites 1 cup caster sugar 1 tablespoon cocoa, sifted 300ml tub thickened cream, whipped to firm peaks melted dark chocolate to serve WHIPPED CHOCOLATE GANACHE 200g dark chocolate, finely chopped 2 / cup thickened cream 3 STRAWBERRY COMPOTE 2 x 250g punnets strawberries, hulled ½ cup icing sugar 2 tablespoons water

1. Preheat oven to very slow, 120°C. Mark 6 x 15cm circles on 3 sheets baking paper. Arrange, marker-side down, on 3 oven trays.

2. In a small bowl, using an electric mixer, beat whites until stiff peaks. Gradually beat in sugar, 1 tablespoon at a time, until mixture is thick and glossy.

3. Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake for 15 minutes. Reduce oven to 100°C and bake for a further 1 hour until meringues are firm. Turn oven off. Cool meringues in oven with door ajar.

4. WHIPPED CHOCOLATE GANACHE. Place chocolate in a heat-resistant bowl. In a small saucepan, bring cream to a simmer on medium. Pour over chocolate, stirring until melted and smooth. Cover and chill for 1 hour until thick. Using a whisk, beat ganache until fluffy.

5. STRAWBERRY COMPOTE. In a medium saucepan, combine strawberries, sugar and water on medium. Cook for 5-10 minutes, stirring occasionally, until reduced and thick. Chill for 30 minutes.

6. Layer meringues with whipped chocolate ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate.