Ingredients:

• 60 gr hazelnuts (optional)
• 250 gr plain (dark) chocolate
• 125 ml water
• 15 ml butter (unsalted, if possible)
• 3 eggs, separated
• 30 ml brandy/whisky
• 50 gr caster sugar

Preparation:

• If using nuts – toast them, skin them, then chop finely in the processor, but be careful because over-processing will them into a nut paste.
• Chop the chocolate in the processor, using the pulse button, then place in a medium heavy-bottomed saucepan with half the water over gentle heat. Stir untilmelted and the consistency of thick cream – about 3-5 minutes.
• Remove from the heat and stir in the butter chopped into small chunks.
• Whisk the egg yolks, one by one, into the chocolate mixture, then return to a low heat for about 4 minutes, stirring constantly, to ensure the yolks are cooked.
• Remove from the heat and whisk in the brandy/whisky and nuts, if using. Allow to cool to blood heat.
• Place the remaining water and the caster sugar into a small saucepan, and heat until ALL the sugar has dissolved, then boil, WITHOUT STIRRING, until the syrup reaches 120 C. To do this without a sugar thermometer – take the pan from the heat, dip a teaspoon in the syrup and remove it. Allow to cool a few seconds, then take a little between your fingers – it should form a firm, pliable ball.
• Whisk the egg whites until stiff.
• Gradually pour in the hot syrup, whisking constantly, then continue whisking until the meringue is cool and stiff – about 5 minutes.
• Stir one quarter of the meringue into the tepid chocolate mixture to break up its texture slightly, then add the lightened chocolate mixture to the rest of the meringue and fold in gently but thoroughly
• Pour into serving bowl(s), and chill until set.

Ingredients

• 100 gr chocolate (Albany/Bournville)
• 150 ml cream
• 2 eggs, separated
• Brandy, to taste
• Extra whipped cream, toasted nuts etc for garnish

Preparation

• Melt chocolate over hot water, add egg yolks and beat until smooth.
• Add brandy (or other flavouring of your choice) and stir in.
• Whip cream until very firm, and whisk egg whites until stiff.
• Fold a couple of spoonsful of the cream into the melted chocolate, then fold in the rest of the cream and the whipped egg whites.
• Pour into serving bowl, and set in refrigerator for a couple of hours or overnight.
• Before serving garnish with the whipped cream etc to suit

Serves 4 – 6 generously.

Ingredients:

• 4 egg whites
• 140 g coarsely chopped walnuts and/or pecans
• 275 ml caster sugar
• 250 ml cream
• lemon curd
• icing sugar for dusting

Preparation:

• Baseline 2 x 23 cm round or 2 x 20 cm square cake tins with parchment paper.
• Whisk egg whites till stiff, add half of the sugar and beat till stiff again. Beat in rest of the sugar and keep whisking till meringue is stiff and glossy.
• Fold in nuts, retaining a few halves for garnish. Turn into prepared tins, placing the retained halves at the comers.
• Bake at 160° C for about 15 minutes. Reduce to 140° C for a further 10 minutes.
• Switch the oven off and leave the cakes in the oven for 20 – 30 minutes longer. Tum out onto racks to cool.
• To serve: whip cream (using stabilizer, if liked) until stiff. Place one meringue layer, top down, on a serving platter. Spread with the whipped cream. Swirl the lemon curd over the cream, and then run a blunt-ended knife through the cream to create a marbled effect. Place the second meringue layer, bottom down, on top of the cream. Sift over icing sugar just before serving.

Notes:

• Make your own lemon curd.

Serves 10 fairly generously.

Ingredients:

• 1 large lemon
• 60 ml butter
• 80 ml sugar
• 1 egg, lightly beaten

Preparation:

• Grate lemon rind and squeeze the juice.
• Put all the ingredients into a small heavy-bottomed saucepan, and heat gently until thick., stirring constantly.
• Strain into a bowl and chill till required.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 4 tbl Creme de Cassis Liqueur (or other berry liqueur)
• 100 – 125 g frozen berries

Preparation:

• Whip Creme de Cassis liqueur into the cream, then fold all together. Fold in crushed, frozen berries, or crushed, chilled and lightly poached strawberries. Freeze.
• Place in refrigerator for about 30 minutes before serving.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 4 tbl Amaretto Liqueur
• 100 – 125 g almonds, toasted, chopped

Preparation:

• Whip Amaretto liqueur into the cream, then fold all together. Fold in chopped almonds. Freeze.
• Place in refrigerator for about 30 minutes before serving.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 4 tbl Frangelico Liqueur
• 100 – 125 g hazelnuts, toasted, chopped

Preparation:

• Whip Frangelico liqueur into the cream, then fold all together. Fold in chopped hazelnuts. Freeze.
• Place in refrigerator for about 30 minutes before serving.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 4 tbl strong black coffee
• crunchie, to taste

Preparation:

• Whip coffee into the cream, then fold all together. Fold in crushed and broken crunchie. Freeze.
• Place in refrigerator for about 30 minutes before serving.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 2 tsp vanilla essence / vanilla extract

Preparation:

• Whip vanilla essence/extract into the cream, then fold all together. Freeze.
• Place in refrigerator for about 30 minutes before serving.

Ingredients:

• 4 egg whites, stiffly beaten
• ¾ litre whipped cream
• 1 tin condensed milk, well beaten
• 4 tbl whiskey

Preparation:

• Whip whisky into the cream, then fold all together. Freeze.
• Place in refrigerator for about 30 minutes before serving.