Ingredients

Step by step

1. To make the chocolate meringues, preheat the oven to 140°C, fan 120°C, gas 1 and line a baking tray with baking paper. Put the egg white and cream of tartar in a bowl and whisk to soft peaks. Add the sugar a spoonful at a time, whisking well between each addition until the meringue is glossy and stiff. Sift in the cocoa powder and fold in until fully combined, then fold through the chocolate chips. Transfer to a piping bag fitted with a plain nozzle (wide enough to cope with the chocolate chips) and pipe 12 meringues on the lined baking tray. Bake for 1 hour. Remove and set aside to cool.
2. To make the smashed biscuit cream, put the 300ml double cream, mascarpone, vanilla extract and icing sugar in a bowl and whisk to soft peaks. Put the biscuits in a food processor and blitz to a crumb. Fold the biscuit crumb through the cream mixture and transfer to a disposable piping bag.
3. Whip the 150ml double cream to soft peaks and then transfer both this and the chocolate sauce into separate disposable piping bags.
4. When you’re ready to serve, cutthe ends off all three piping bags, snipping the two cream bags soyou have a 2cm opening, and the sauce piping bag with a much smaller hole. Roughly break upthe meringues. Fill 6 small serving dishes or glasses, alternating between the smashed biscuitcream, broken meringues, cream, chocolate sauce and crumbled cookies, leaving some crumbled biscuit to finish the tops with.