This is by far the best recipe we have used. Previously we have struggled to get the meringue right. This Meringue has a wonderfully crisp outside and a soft inside. Topped with cream and berries...just perfect!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Author A friend named Becca 🙂


For the meringue

  • 6 egg whites
  • 290 g sugar

For the topping

  • whipping cream
  • 1/2 punnet of strawberries
  • 1/2 punnet of raspberries


  1. Pre-heat the oven to 120 degrees (use an oven thermometer for this, since the oven indicator is not always accurate).
  2. Whisk the egg whites until very shiny (Don't worry about whisking for quite a while, to achieve this shiny/glossy appearance)
  3. Then, while carrying on whisking the egg whites, slowly add sugar bit by bit.
  4. Keep whisking until all sugar has been very well incorporated and the mixture is stiff and shiny.
  5. Mark a 21 cm diameter circle on grease proof paper, ontop of a baking tray.
  6. Place blobs of meringue along the edge of the circle (on the line).
  7. Then fill the circle with the rest of the meringue mixture and make sure there are no gaps.
  8. The meringue should be around 6-7cm high. This is important, to achieve the crisp outside and soft inside when cooking.
  9. Cook the meringue in the oven for 60 minutes, until risen and lightly browned.
  10. Turn off the oven and leave the meringue to cool (while it cools, the meringue may crack a little. Don't worry about this).
  11. Whisk the cream and spread on top of the meringue, once it is cool.
  12. Cut the strawberries in quarters and place on top of the cream with the raspberries.

Chocolate Soufflé

Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings 8 people
Author adapted from Gordon Ramsay's recipe


  • 25 g unsalted softened butter for greasing
  • finely grated chocolate

For the crème pâtissière

  • 20 g cornflour
  • 200 ml milk
  • 200 g dark chocolate 70% cocoa solids, chopped
  • 80 g egg yolks

For the egg white mixture

  • 200 g egg whites
  • 150 g caster sugar
  • 1 tbsp of cocoa powder


  1. Preheat oven to 180˚C/gas 4.
  2. Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter. Chill the dishes for 5 minutes, then apply a second coat as before.
  3. Sprinkle a little grated chocolate into each dish to line them with an even layer of chocolate around the sides and on the bottom.
  4. For the crème pâtissière, mix the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture.
  5. Pour into a small pan, and slowly bring to the boil, stirring continuously.
  6. Boil for 30 seconds then off the heat (in a jug), add the chocolate and whisk until smooth.
  7. Beat in the egg yolks until smooth before transferring to a bowl to cool (Add milk to loosen if necessary – to make a thick custard consistancy).
  8. In a mixer, whisk the egg whites to soft peaks.
  9. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture.
  10. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well.
  11. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff.
  12. Divide the mixture between the ramekins. Level the surface with a palate knife then bake (we do 17 mins), until well risen and with a slightly wobbly centre.
  13. Remove from the oven and dust with icing sugar.



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