Preheat
oven to gas mark 2/150º C. Heavily grease 3 round 10 inch
pans for baking. Sift together the icing sugar and cocoa
powder. Beat the egg whites till soft peaks form adding 1
tbsp castor sugar half way through.
When
the egg whites are firm add 21/2 tbsp of castor sugar and
beat. Fold in the icing sugar and cocoa. Spread evenly on 3
pans and bake for 20 minutes.
Reduce
heat to gas mark 3/4 and continue baking for another 40-50
minutes. Remove from oven. Cool in pans on wire rack before
removing from pans.
Whip
the cream with remaining (1 tbsp) castor sugar and small
chocolate pieces. Spread on the meringue and sandwich them
together.
Dust
the top with cocoa powder and serve.
Chef’s tip: The meringue can be made a day before and
stored in an airtight container. The cream can be put in the
meringue layers and top upto 4 hours before serving and
refrigerated. Dust with cocoa powder just before serving.
