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Chestnut Chocolate Meringue

Cooking time: 60 mins
Preparation time: 20 mins
Serves: 8
Vegetarian: Yes

Ingredients:

• 435g tin Chestnut Puree
• 4 large egg whites
• 225g caster sugar
• 1 tsp vinegar
• 1 tsp cornflour
• 150g plain chocolate, finely grated
• 2 tbsp brandy or rum
• 5 tbsp sifted icing sugar
• 300ml double cream
• 50g plain chocolate, grated

How to cook it:

1. Heat the oven to 150C/300F/Gas Mark 2
2. Draw a 23cm circle on 2 sheets of baking parchment and place on baking sheets
3. Whisk the egg whites until stiff, then whisk in half the sugar and the vinegar until the mixture is glossy and forms stiff peaks
4. Stir the cornflour into the rest of the sugar and fold into the meringue with 100g (2/3rds) of the chopped chocolate. Spoon the mixture onto the two circles and spread evenly.
5. Bake for 1 hour, remove from the oven and cool
6. Put the Chestnut Puree into a bowl, add the brandy or rum, icing sugar and beat until smooth. Whip the cream until almost stiff then fold into the chestnut mixture
7. Carefully remove the meringues from the paper, place one on a flat plate and spread over half of the chestnut cream. Place the other meringue on top and spread over the remaining chestnut cream. Finish by scattering the grated chocolate over the top