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Meringue
100g icing sugar
3 tbsp cocoa powder
4 large egg whites (133g), room temperature
100g granulated sugar

Mousse
250 dark chocolate, finely chopped
250g unsalted butter, room temperature
6 large egg whites (200g), room temperature
1 tbsp granulated sugar
3 large egg yolks, room temperature and lightly beaten

Ganache
80g double cream
100g dark chocolate, finely chopped

1.听听听听 Preheat the oven to 120掳C/100掳C fan. Draw three 8 陆 inch circles with a pencil on some baking paper or alternatively line the base of three 8 inch cake tins.

2.听听听听 Meringue: Sift the icing sugar and cocoa powder together into a medium bowl. Whip the egg whites on high speed until soft peaks form. Slowly start to add 陆 of the sugar 1 tbsp at a time then reduce the speed and continue to add the rest of the sugar. Gently fold the cocoa mixture into the egg whites with a large spatula keeping in as much air as you can.

3.听听听听 Spoon the meringue mixture into a pastry bag and pipe from the centre of each circle outline on parchment paper in a tight outward spiral, making sure each ring touches the previous ring and that the whole layer is no more than 1 cm in height. Level the tops with a palette knife. Bake the meringues for 1 1/2 to 2 hours with a wooden spoon handle in the oven door (to keep it ajar) rotating halfway through. They should be firm, but not colored. Turn off the oven and let dry for 2 hours to overnight with the door closed.

4.听听听听 Mousse: Melt the chocolate and leave to cool slightly. Beat the butter with a whisk attachment on high until it is smooth (about 3 minutes). Add the chocolate in thirds, beating until blended.

5.听听听听 In a clean bowl whip the egg whites on high speed until soft peaks form. Add the sugar and whip until the whites are glossy and just after soft peaks. Reduce the speed and pour the yolks into the egg whites and whip another 30 seconds. Gently fold in the chocolate mixture in 3 batches.

6.听听听听 Ganache: In a pan heat to cream until just boiling then remove from the heat. Pour over the chopped chocolate stirring until smooth.

7.听听听听 Assembly: Place a daub of mousse in the centre of the flat part of a meringue disk and secure the disk your serving plate. Spread 1/3 of the mousse over the meringue disk. Set a second disk over the mousse and gently press it down until it is level. Spread another 1/3 of the mousse on the second disk. Turn the third disk over so that the flat bottom is facing up and place it on top of the mousse. Gently press the disk down into the mousse until it is level. Frost the cake with the rest of the mousse, covering the top and sides completely. Using a spoon drizzle the ganache around the edges of the cake letting it drizzle down the sides. Spoon the rest into the middle of the cake and spread evenly.

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Coconut Parfait with Lime Tuile

Parfait:
115g Coconut milk
录 tsp vanilla extract
1 tbsp Malibu (optional)
4 egg yolks
80g caster sugar
290g double cream
1 egg white

Tuile:
60g soft butter
150g icing sugar
pinch of salt
30g lime juice
1 egg white
40g plain flour

1.听听听听听 Heat the coconut milk, vanilla and Malibu (if using) over a medium-high heat until just boiling. Meanwhile beat the egg yolks and sugar together until thick and pale.

2.听听听听听 Pour over 录 of the hot milk mix stirring to disperse then pour back into the pan. Cook over a medium-low heat stirring constantly, until it can coat the back of a spoon. Transfer to a clean bowl to cool completely.

3.听听听听听 Whip the cream to stiff peaks, do the same with the egg white in a separate bowl. Gently fold the cooled coconut mix into the egg white and then into the cream, retaining as much air as possible. Pour into freezer moulds or a lined 1lb. loaf tin and freeze for at least 4 hours.

4.听听听听听 For the tuile preheat the oven to 180掳C/160掳C fan and line a baking tray with baking paper.

5.听听听听听 Cream the butter, sugar and salt until light. Slowly add the lime juice and egg white beating until smooth, stir in the flour. Chill for at least 1 hour (can be left overnight). Spoon teaspoon size portions onto the baking tray and bake for 4-6 minutes or until lightly golden. To shape you must work quickly after they leave the oven, but they can be served flat.

6.听听听听听 Top the parfait with the lime tuiles when serving.