Individual chocolate ripple pavlovas

Frangelico is a wonderful hazelnut liqueur, but you can use Amaretto, Cointreau, Kahlúa or even Baileys if you like (or replace the booze with 1tsp vanilla bean paste).

Hands-on time: 25min, plus cooling Cooking time: About 40min Makes 6

100g dark chocolate, 70 per cent cocoa solids, chopped 3 medium egg whites 150g caster sugar ¾tsp cornflour ¾tsp white wine vinegar 200ml double cream

2tbsp icing sugar, sifted 3tbsp Frangelico or other liqueur 1tbsp chopped roasted hazelnuts

1 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl and allow chocolate to cool completely, but not set.

2 Preheat oven to 140°C (120°C fan)/mark 1. Line 2 baking sheets with baking parchment. Put egg whites into a large, clean bowl and beat with a handheld electric whisk until they hold firm peaks. Gradually add caster sugar, a spoonful at a time, beating well after each addition. Beat in the cornflour and vinegar, whisking until meringue is thick and glossy.

3 Spoon into 6 even dollops on the lined sheets, spacing apart. Flatten the tops slightly. Drizzle 1tsp cooled chocolate on to each and set remaining chocolate aside. Use a cutlery knife to gently swirl the chocolate into the meringue.

4 Bake for 30min, then turn oven off and leave to cool inside for 30min – the meringues should be crisp and peel away easily from the baking parchment. Cool completely at room temperature on the trays.

5 To serve, re-melt remaining chocolate as before. Whip cream and icing sugar to firm peaks, then add the Frangelico/liqueur and whisk again to combine. Arrange meringues on a plate and top each with cream and a drizzle of chocolate. Scatter over hazelnuts and serve.