The Country Crisp Appreciation Society

Meringue Layer Cake

Serves 6-8
Prep time: 20 mins, plus cooling time
Cook time: 1 hour
3 large egg whites
150g unrefined caster sugar
200g Jordans Dark Chocolate Country Crisp
300ml whipping cream, or Greek yogurt
40g icing sugar, sifted
3-4 passionfruit, seeds pressed through a sieve to give 4tbsp juice
1 ripe papaya, peeled, deseeded and chopped
2 kiwis, peeled and chopped
100g raspberries
1. Preheat oven to 160C/Gas 3/140C fan. Line 2 x 9” loose bottomed cake tins with non-stick baking parchment.
2. Whisk egg whites, using an electric hand whisk until stiff peaks form. Gradually whisk in the caster sugar, a tablespoon at a time, until glossy and thick peaks are left,  when the whisks are lifted out.
3. Scatter Jordans Dark Chocolate Country Crisp evenly over the base of the two tins, then divide the meringue mixture between the two, smoothing with a spoon. Bake for one hour until crisp. Remove from the oven and leave to cool in the tins.
4. Meanwhile whip the cream or yogurt and icing sugar together until thickened. Stir in half  of the passionfruit juice. Chill until ready to assemble
5. To serve, place one meringue layer on a serving plate, held on with a blob of cream underneath.  Spoon over the flavoured cream. Add second meringue layer and spoon over the papaya, kiwi and raspberries. Drizzle with remaining passionfruit juice.

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