For the chocolate meringues
3 egg whites
150g/5½oz golden caster sugar
3 tsp cocoa, sieved
For the Lactose free caramel cream
100g/3½oz brown sugar
50ml/2fl oz lactose/dairy free double cream
Serves - 6-8
Preheat the oven to 140C/275F/Gas 1. Line two baking trays with greaseproof paper.
In a clean, dry bowl whisk egg whites until soft peaks form. Gradually whisk in the sugar until stiff peaks form.
Stir together the cocoa and fold gently into the meringue.
Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume. Cook for 40 minutes.
To make the lactose free cream, gently melt the brown sugar with 1 tbsp of the lactose free cream in a small heavy-bottomed saucepan.
Pour into a bowl and allow to cool. Whip the remaining cream until thick, then mix through the brown sugar mixture.
To serve, make a 'sandwich' using two meringues and the caramel cream as the filling.
Recipe adapted from: Good Food