The ultimate dessert with layers of whipped chocolate ganache and strawberry compote.
Tip: Cook the discs at a very low temperature so they don’t colour too much.
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Ingredients
Method
Preheat oven to very slow, 120° C. Mark 6 x 15cm circles on 3 sheets baking paper. Arrange, marker-side down, on 3 oven trays.
In a small bowl, using an electric mixer, beat whites until stiff peaks form. Gradually beat in sugar, 1 tbsp at a time, until mixture is thick and glossy.
Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake 15 minutes. Reduce oven to 100° C and bake a further 1 hour, until meringues are rm. Turn oven o . Cool meringues in oven with door ajar.
WHIPPED GANACHE: Place chocolate in a heat-resistant bowl. In a saucepan, bring cream to a simmer on medium. Pour chocolate over, stirring until melted and smooth. Cover and chill 1 hour, until thick. Using a whisk, beat ganache until fluffy.
STRAWBERRY COMPOTE: In a medium saucepan, heat strawberries, sugar and water on medium. Cook 5-10 minutes, stirring occasionally, until reduced and thick. Chill 30 minutes.
Layer meringues with chocolate ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate. Serve straight away.
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