This is a lovely dessert. Can be be made up in advance and is a light end to a meal. We served the with a boozy chocolate sauce, but you can just saved with whipped double cream with vanilla extract or a fruity coulis (sauce). If you are cooking for someone special this Valentines day, why not try pairing this with these canap├ęs, mushroom ragout with brioche and a pot shed duck egg and/or lobster risotto.


Serves 2

You will need:
2 egg whites (medium, each weighing 30g)
110g caster sugar
1 teaspoon of cinnamon
1 teaspoon if freeze dried strawberry powder
110 g plain chocolate
10g butter
1 tbl brandy

Preheat oven to 110C
Line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes until the meringues lift off easily of the paper
Leave to cool To make the sauce: melt the chocolate, butter and water in a bowl over a pan of simmering water