Clementines are cooked with chocolate Irish cream liquor and layered up with whipped cream and vanilla meringues in this delicious and tasty twist on a classic Eton mess.
- 2 egg whites
- 1/2 tsp. vanilla extract
- 1/2 tsp. white vinegar
- 1/2 tsp. cornflour
- 100g caster sugar
- 1 clementine
- 1 tbsp. chocolate Irish cream liquor
- 1 tbsp. caster sugar
- 60g dark chocolate, melted
- 100ml whipping cream, whipped
Whisk the egg whites until softish peaks form. Sprinkle on the vanilla, vinegar, cornflour and half the caster sugar. Keep whisking until the whites start to stiffen, then gradually sprinkle on the rest of the caster sugar whilst whisking. The mix should feel smooth when you touch it. Spread it a few inches thick onto a piece of baking paper on top of a baking sheet and bake at 120C for about an hour and a quarter. Remove, cool and break into rough pieces.
Meanwhile, peel the clem and put the segments into a pan with the liquor and caster sugar. Cook for just a few minutes or until syrupy.
To serve, layer whipped cream, clems and syrup, melted chocolate and meringue pieces in two tall glasses.