Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the mascarpone cream
- 500ml/18fl oz mascarpone
- 300ml/10fl oz double cream
- 1 vanilla pod, seeds only
- icing sugar, to taste
For the meringue
- 4 free-range egg whites
- 225g/8oz caster sugar
- 1 tsp cornflour
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
- 100g/3½oz pecans, roughly chopped
- 3 tbsp cocoa powder
For the hot chocolate sauce
- 50ml/2fl oz double cream
- 150g/5½oz dark chocolate, broken into pieces
- 20g/¾oz salted butter
- 2 tbsp maple syrup
Method
To make the mascarpone cream, mix all the ingredients together in a bowl, whisking until stiff peaks are formed. Cover and keep in the fridge.
Preheat the oven to 140C/120C Fan/Gas 1 and line a baking tray with baking paper.
To make the meringue, place the egg whites in the clean bowl of a stand mixer and whisk lightly, then add a third of the sugar and whisk again, then repeat twice more, until all the sugar is combined and the mixture forms stiff peaks.
In a small bowl, mix the cornflour, vanilla and vinegar together then add to the meringue and whisk in lightly. Fold in the pecans and cocoa powder.
Use a teaspoon to spoon small dollops of meringue onto the baking tray and bake for 30 minutes.
To make the chocolate sauce, whip the cream to soft peaks in a bowl and set aside.
Melt the chocolate in a bowl set over a pan of gently simmering water, being careful not to let the bowl touch the water. Remove the melted chocolate from the heat. Stir in the whipped cream, butter and maple syrup.
To serve, sandwich the cream between the meringues, pile up and pour over hot chocolate sauce.