SMASHED LIQUORICE MERINGUES WITH BERRIES AND CHOCOLATE CREAM

Preparation 45 minutes

Cooking 2 hours

Serves 6-8 This combination of liquorice and chocolate is very Icelandic. If you are a fan of liquorice, use 2½ tsp of the powder. But if you are a bit unsure, go for a more conservative 1 tsp.

4 medium egg whites 200g caster sugar 1-2½ tsp liquorice powder ½ tsp black food colouring (optional)

FOR THE GANACHE

500ml double cream 225g chocolate, 70 per cent cocoa solids (200g chopped, 25g for shavings) 150g fresh raspberries 100g fresh redcurrants

1 Heat the oven to 110°C (90°C fan oven) gas mark ¼. Line a baking sheet with baking parchment.

2 Place the egg whites and a pinch of salt in a large metal bowl and combine using an electric whisk. When you reach the soft peak stage, add a third of the sugar and a third of the liquorice powder. Keep whisking and when incorporated add another third, then the final third of each, and bring together to a fairly stiff glossy mixture. If using food colouring, stir through to give a marble effect.

3 Put the mixture into piles on the lined baking sheet. Bake for 1½-2 hours or until dry and crisp. Remove and cool. Store in an airtight tin if not using immediately.

4 For the ganache, scald 200ml of the double cream in a pan (bring just to the boil, then take off the heat) and pour it over the chopped chocolate in a bowl. Stir until the cream has melted. Allow to cool – do not refrigerate.

5 When ready to serve, use a balloon whisk or electric beater to incorporate the remaining cream into the ganache. It tends to stiffen when left to stand, so make it last minute for a light mousse-like texture.

6 To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the meringues and scatter them over the top, along with the raspberries and redcurrants. Finish with chocolate shavings.