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For meringue:
3 egg whites
175 g (6 oz) caster sugar
1 tbsp white wine vinegar
1 tbsp cornflour
1 tbsp Cocodirect drinking chocolate, sifted
For filling:
175 g (6 oz) marshmallows
3 tbsp medium dry sherry or fruit juice
2 tbsp Cocodirect drinking chocolate
300 ml (11 fl oz) double cream
Fruit to decorate
Preheat oven to 130C, 250F or gas mark 1 / 2. Draw a 15 cm (6 in) wide circle on a sheet of baking paper and place on a baking tray.
In a bowl, whisk egg whites until very stiff. Gradually whisk in sugar, one tbsp at a time. Stir in vinegar. Fold in cornflour and drinking chocolate. Spoon meringue mix onto baking paper, spreading to edge of marked circle. Bake for 2 to 2 1 / 2 hours, or until case feels firm. Switch off oven, leaving meringue inside until cold.
To make filling, place marshmallows, sherry or fruit juice and drinking chocolate in a heatproof bowl and place this over a pan of simmering water. Melt together, stirring. Cool. Whip cream until thick then stir into chocolate mix. Spoon into meringue case and decorate with
fruit.
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