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% 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 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 clean large 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 6 even dollops on to the lined sheets, spacing apart. Flatten tops slightly. Drizzle a scant 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 briefly to combine. Arrange meringues on a serving plate and top each with cream and a drizzle of chocolate. Scatter over hazelnuts and serve.

PER SERVING 417cals, 4g protein, 24g fat (14g saturates), 44g carbs (43g total sugars), 1g fibre