COOK­ING CLASS WITH MOM

Sunday Times - - Artisan - IM­AGE CHRISTOPH HOFF­MAN RECIPE & PREP AIMEE GER­BER STYLING HILARY BILLER

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

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