|Egg whites||3 (Size 3)|
|Caster sugar||6 Ounce (175 Gram)|
|Coffee essence||2 Tablespoon|
|Maple syrup||2 Tablespoon|
|Greek yogurt||1 Tablespoon|
|Greek yoghurt||1 Tablespoon|
|Mascarpone cheese||6 Ounce (175 Gram)|
|Plain chocolate||2 Ounce (50 Gram)|
1 Preheat the oven at 250 degrees farenheit. ( If using gas the temperature should be 130 degrees farenheit)
2 1/2 Line a baking sheet with parchment paper and mark two 5" x 10" (12.5 cm x 25 cm) oblongs on the parchment.
3 In a clean bowl whisk the egg whites until stiff.
4 Whisk in the caster sugar, 1 tablespoon at the time to make a firm glossy meringue.
5 Spoon into a piping bag fitted with a large star nozzle.
6 Pipe zigzag lines to fill the marked areas.
7 Bake for 1 hour until crisp, cool on a wire rack.
8 In a bowl over a pan of hot water, place the chocolate, coffee essence and syrup
9 Heat gently until the mixture is melted and smooth.
10 Remove from the heat, leave to cool and thicken slightly.
11 In a separate bowl, fold the yoghurt into the mascarpone cheese.
12 Then gently fold into the cooled chocolate mixture.
13 Just before serving, sandwich the two meringues with the chocolate mixture.
14 Drizzle some melted chocolate over the top and serve.