Toffee Chocolate & Fig Meringue Layer Cake

Serves 10 to 12

For the toffee chocolate meringues:
6 large egg whites, room temperature
300g caster sugar
1 tbsp. corn flour
75g My Secret Kitchen Toffee Hot Chocolate Drink Mix

For the fig filling:
300g double cream
3 tbsp. My Secret Kitchen Fig Pudding Pickle
1 tbsp. masala wine or sherry

For the toffee chocolate ganache:
200ml double cream
60g My Secret Kitchen Toffee Hot Chocolate Mix

 
Preheat oven 100C. Line three baking trays with baking parchment and grease the paper with light vegetable oil. Whisk the egg whites to soft peaks in a large bowl and slowly add the sugar 1 tbsp. at a time. Mix the last tbsp. of sugar with the corn flour and whisk into the meringue. Stop whisking when it is thick and glossy. Fold in the Toffee Hot Chocolate Drink Mix. Divide the meringue evenly between the three baking trays in even circles and smooth over. Bake for 1 hour and then turn off the oven and leave to dry out for a further 1 hour.  Make the fig filling by whipping the cream to soft peaks and then fold in the masala or sherry and Fig Pudding Pickle.
Make the ganache by gently warming the cream before stirring in the Toffee Hot Chocolate Drink Mix and continue to heat gently and stir until smooth and all the chocolate has melted. To assemble the cake, place one of the meringue circles on a serving platter and top with 1/3 of the fig filling. Top with 1/3 of the ganache, Place another meringue disc on the top and repeat with the filling and ganache. Finally add the last meringue disc and the remaining fig filling and ganache. Swirl together to make a pattern and dust with a little more Toffee Hot Chocolate Drink Mix and sprinkles if desired.