PEPPERMINT CRISP AND CARAMEL ETON MESS

4 egg whites

1 cup (250ml) castor sugar + extra

1 tsp (5ml) cornflour

1 tsp (5ml) white vinegar

100g (1 slab) dark chocolate,

chopped

½ cup (125ml) cream

½ cup (125ml) caramel treat, beaten

1 x 49g Peppermint Crisp chocolate,

crushed

1 Preheat oven to 150°C. Line a 25cm x 30cm rectangular cake tin.

2 Beat the egg whites with an electric beater until stiff peaks form. Gradually add the sugar, while

beating until the mixture is glossy and stiff. Sift the cornflour over, add the vinegar and chocolate and fold

through. Spread the mixture over the prepared pan and smooth the top. Bake for 30 minutes. Reduce the

heat to 120°C and bake for a further 30 minutes. Turn the oven off and allow to cool in the oven.

3 Beat the cream to soft peaks and mix the caramel through. Break the meringue into pieces and pack into serving glasses with the caramel sauce. Sprinkle the peppermint crisp over.

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