COOKING CLASS WITH MOM

A dash of vanilla essence Topping:

50g dried cranberries

30ml (2 tbsp) caster sugar

7.5ml ( 1½ tsp) Grand Marnier ½ orange, zested and segmented 10ml (2 tsp) water

25g dark chocolate

125ml (½ cup) cream, whipped

Preheat oven to 190°C and line a baking sheet with baking paper. Place the first amount of chocolate in a bowl over a pan of gently simmering water, ensuring the base does not touch the water, until the chocolate melts. Remove bowl and stir until smooth. Beat the egg whites and salt with an electric mixer until soft peaks form. Add the sugar a few spoons at a time, reserving 10ml (2 tsp). Beat until very stiff. Sift the cornflour over the meringue and fold through gently. Mix the remaining 10ml (2 tsp) of sugar with the vinegar and vanilla essence and fold into the meringue until well mixed. Take 1 tbsp of the mixture at a time and make 4 piles on each tray. Drizzle a little melted chocolate over each with a teaspoon and swirl the chocolate into the meringue to form a 7cm circle. Take another spoonful of meringue and add to the top of each circle. Make a slight dip in the centre of each for the filling. Bake for 5 minutes then lower the heat to 110°C and cook for a further 30-35 minutes. Remove and cool completely.

For the topping place the cranberries in a small pan with sugar, liqueur, zest and water. Heat gently, stirring to dissolve the sugar. Cook until the cranberries have