Licorice Meringue, Chocolate Ganache and Berry Mess

Author: Shelley Bennetts   Date Posted:11 September 2018 

A simple spring dessert with a sophisticated and unique blend of flavours.


4 eggwhites
1 cup (110g) caster sugar
2 1/2 tsp ground licorice root
300g dark chocolate, chopped
300ml pure (thin) cream
Raspberries, blueberries and chocolate shavings, to serve



For the meringues…

Preheat the oven to 110°C. Line a baking tray with baking paper.

Using a stand mixer fitted with the whisk attachment, whisk eggwhites and a pinch of salt on medium-high speed to form soft peaks. With the motor running, slowly add the sugar, then add licorice and continue whisking until thick and glossy.


Spoon the meringue onto the tray in 6 even mounds, leaving a 2cm gap between each. Bake for 1 1/2 hours or until dry to touch. Turn off oven and cool with the door ajar for 1 hour.

For the ganache…

Place chopped dark chocolate in a heatproof bowl. Place cream in a pan over medium heat. As soon as cream starts to bubble, pour over the chocolate.

Set aside for 5 minutes to melt, then stir until smooth. Set aside to cool and thicken.

To serve…

Spread ganache on plates as a base layer. Break up meringues and pile up on top of the ganache. Spread berries around and top with chocolate shavings.

Thanks to Delicious for this inspiring recipe!

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