Chocolate and meringue pudding

Method

1. Preheat the oven to 140C/gas ½ and cover a baking tray with baking parchment. Whisk the egg whites with half the sugar to a firm peaks. Add the remaining sugar, a little at time, until fully incorporated, whisking well between each addition.

2. Fold in the vinegar.

3. Spoon the meringue out onto the parchment-lined tray and shape 2.5cm discs. Bake for 1 hour and 30 minutes, until crisp.

4. Stretch some plastic wrap over a dinner plate.

5. Melt the chocolate in a bowl set over a pan of gently simmering water. Spread the chocolate over the lined plate. Refrigerate for 5-10 minutes until set. Remove from the fridge and break the chocolate into pieces.

6. Whisk the cream, icing sugar and vanilla extract together until thick.

7. Break the meringue into large chunks and place in a bowl with the crumbled cookies.

8. Stir in the cream and add two-thirds of the broken chocolate.

9. Spoon the mixture into 4 martini glasses; decorate with a swirl of melted chocolate and a scattering of the remaining chocolate pieces.

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Ingredients

For the meringue

6 egg whites
6 tbsp caster sugar
1 tsp Malt vinegar

For the pudding

400g dark chocolate
300ml double cream
1 tsp icing sugar
1 tsp vanilla extract
6 chocolate chip biscuits, crumbled
50g dark chocolate, melted, to decorate

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