Smashed Liquorice Meringues With Berries & Chocolate Cream

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• Step 1

  Heat the oven to 100°C/gas ¼. Line a baking sheet with
  baking parchment.

• Step 2

  Place the egg whites and salt in a large metal bowl and,
  using an electric whisk, begin whisking on medium speed.
  When you reach soft floppy peak stage, add a third of the
  sugar and the liquorice powder. Keep whisking, and when
  incorporated add another third, then the final third, and
  bring together to a fairly stiff glossy mixture. If using
  food colouring, stir through to give a marble effect.
  Dollop the mixture into piles on the lined baking sheet.

• Step 3

  Bake for about 1½ to 2 hours or until dry and crisp. Remove
  and cool. Store in an airtight tin if not using immediately.
  Make a ganache. Scald 200ml of the double cream in a
  pan (bring just to the boil then take immediately off the heat)
  and pour it over the chopped chocolate in a bowl. Stir until
  the cream has melted. Allow to cool to room temperature;
  do not refrigerate.

• Step 4

  When you are 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 last
  minute for a light mousse-like texture.
  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.

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