Irish Cream Meringue with Chocolate Sauce

Serves: Six | Prep: 10 min, plus 8 hrs | Cook: 5 min

Ingredients:

Irish Cream Meringue:
1 1/4 cups heavy/double cream
1 Tbsp Irish Cream
4 oz shop-bought meringue nest, crumbled

Chocolate Sauce:
1/2 cup, plus 1 Tbsp Irish cream, divided
1/4 cup cocoa powder
2 Tbsp maple syrup
2 oz dark chocolate, roughly chopped

Garnish:
Fresh raspberries
Dark chocolate shavings

Directions:
Line a loaf tin with cling film, making sure to have enough to cover the top later.

In a bowl, whisk cream, until thick but still soft. Fold in Irish cream and crushed meringue. Pour mixture into the prepared tin. Pack mixture by pressing down with a rubber spatula. Bring up the clingfilm, covering and sealing the top. Wrap the whole tin with more clingfilm. Place into the freezer, 8-12 hours.

Make the chocolate sauce by whisking ½ cup Irish cream, cocoa powder and maple syrup in a saucepan together, until smooth. Place over medium high heat, bring to the boil. Reduce heat to low, simmer, 3-5 minutes, stirring frequently until mixture thickens slightly. Remove from heat. Stir in dark chocolate and remaining 1 Tbsp of Irish cream, until smooth. Let cool slightly.

Unwrap the outer clingfilm from the meringue. Using the overhang clingfilm, lift out of tin. Unwrap, cut into slabs. Serve with chocolate sauce, fresh raspberries and dark chocolate shavings.

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