Serves: 6 | Cooks: 1 Hour 120°C 4D HotAir | Prep: 35 Minutes

• 3 egg whites

• 165g caster sugar

• 55g dark chocolate melted

Filling

• 50ml mascarpone cheese

• 150ml double cream

• 1-2 tbsps sifted icing sugar

• 150g punnet of fresh raspberries

• A few mint leaves or chocolate curls to decorate.

Note: allergens highlighted in bold above.

1. Preheat oven to 140°C

2. Melt chocolate either in warming drawer or in a saucepan on the hob induction level 1.

3. Place egg whites in a clean bowl and whisk until very stiff, then whisk in caster sugar 1 tbsp at a time.

4. Remove bowl from mixer and fold melted chocolate in gently.

5. Place into piping bag and pipe 6 meringue nests onto lined tray by making a circle first then build up sides leaving gap in center. There should be sufficient mixture for six 10cm nests.

6. Place in the oven for 1 hour turning down the temperature to 120°C as you insert.

7. Leave to cool fully.

8. When ready to serve reserve 6-12 whole raspberries and crush the remainder with a fork adding in icing sugar to taste.

9. Whisk together the mascarpone and cream and fold through raspberry mixture.

10. Pile cream mix into center of nest and decorate with whole raspberries, chocolate curls or mint.

If you are interested in learning more about chocolate, read our blog on chocolate making or chocolate heritage.