35g/1¼oz lactose free dark chocolate, grated (optional)
For the filling
400g/14oz lactose free whipping cream
30g/1oz icing sugar
50g/1¾oz lactose free dark chocolate, grated or flaked (optional)
Serves - 4
Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray.
Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy.
Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and lactose free chocolate, if using.
Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak.
Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½.
Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely.
Meanwhile, make the filling. Whisk the lactose free cream until fairly stiff, then fold in the icing sugar and vanilla extract. Spoon the cream mixture around the meringue peak.
To decorate, sprinkle the grated lactose free chocolate over the the dessert if using. Place the reserved lactose free cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered.