• 6 egg whites
  • 240 grams caster sugar
  • 5 tablespoons cocoa powder
  • Caramel sauce
  • 60 milliliters water
  • 200 grams light brown sugar
  • 30 grams unsalted butter
  • 100 milliliters double cream
  • 10 edible gold leaves for decoration
  • 80 grams shortbread fingers
  • Fudge chunks for garnish
  • Chocolate curls


  1. Add the egg whites to a freestanding mix and whisk into soft peaks. At this stage add the sugar one spoonful at a time. Turning the whisk up high, and finally adding the cocoa powder. Once the egg whites are in stiff peaks and are glossy there are ready. The sugar should all be dissolved, this will take about 6 minutes. On a lined baking sheet spoon over the meringue mix. Bake in the oven at 120°C for around 30 minutes, until the texture has changed and the meringue appears cooked. For best results leave in the off oven overnight. Meanwhile make the caramel sauce, Add the sugar to a pan with the water. Place on a medium heat, and leave for the sugar to melt away and it starts to bubble. You don't need to stir the mix. Once the sugar has darken in colour slightly stir in the butter. Take off the heat and stir through the cream.
  2. Break up the shortbread, sprinkle over the chocolate curls, the caramel sauce and finish with the gold leave like a true millionaire.