Chocolate Meringue Gateau with Autumn Raspberries and Chocolate Ganache

The layered textures in this desert work very well together: thin crisp cocoa meringue, smooth chocolate ganache balanced with autumn raspberries and cream.

First make the meringue. Preheat the oven to 130°C/250°F/Gas Mark 1. Cover 2 baking sheets with nonstick baking paper and use a pencil to draw out 3 circles with a diameter of 19cm (7 ½ inch) on the paper – 2 circles on one tray and one circle on the other. Flip the paper over so the pencil is on the underside.

Check that the bowl of your electric mixer is dry, spotlessly clean and free from grease. Place the egg whites and sugar into the bowl and whisk until the mixture forms stiff peaks, this can take about 10 minutes. Sift the cocoa powder and fold into the meringue. Once the cocoa has been added to the meringue it will begin to deflate so it is important to act quickly. Spread the meringue evenly in three circles onto the lined baking sheets, using the drawn on circles as a guide. Bake for approximately 1 hour, until crisp and set. When the meringue is cooked it will lift easily away from the baking paper. Allow to cool completely.

Now make the chocolate ganache. Break the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small heavy based saucepan and bring almost to the boil. Pour the hot cream over the chocolate and stir until the mixture is smooth and shiny. Allow to cool to room temperature.

To assemble the gateau. Put one of the meringue discs on a serving plate. Spread half of the chocolate ganache over the meringue and spread almost half of the cream over the ganache. Arrange half of the raspberries on top of the cream. Put the second disc of meringue on top and repeat each layer as before, reserving a few raspberries and a small amount of the cream to decorate the top of the gateau. Place the final meringue disk on top. Pipe rosette of cream around the top and decorate with fresh raspberries, rose petals and mint leaves and finish with a light sprinkle of icing sugar.