BURNT SUGAR MERINGUE WITH PEARS & CHOCOLATE SAUCE

Serves 8

For the meringue

4 medium egg whites 225g (8oz) caster sugar

For the filling

600ml (1pt) double cream 4 poached pears, cooled and sliced (see recipe on page 73) 25g (1oz) pecans

For the chocolate sauce

50g (1¾oz) butter 100g (3½oz) plain chocolate, 70 per cent cocoa solids, chopped 2tbsp honey

Line 2 large baking trays with parchment. Using biscuit cutters, saucers and plates as guides, draw approx 5cm, 7cm, 10cm, 12cm and 15cm circles on the paper. Turn the paper upside down on the baking trays. Preheat the oven to 120°C/ fan 100°C/gas ½.

Put the egg whites in a large bowl. Using an electric whisk, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar a tablespoon at a time, until the meringue is smooth, glossy and thick. Divide between the 5 circles, spreading it evenly to the edges. Bake for 1½ hours then turn up the heat to 200°C/fan 180°C/gas 6 and bake for a further 10 minutes, until the meringues have turned a golden caramel colour. Leave to cool. Whip the cream and spoon a little over the largest meringue, then layer them on top of each other, from the largest to the smallest, adding cream and a few pear slices and pecans on top of each layer as you go. Transfer to a serving plate or cake stand. Melt the butter in a small pan, add the chocolate and honey and stir until melted and smooth. Cool slightly, then drizzle over the dessert to serve.