1 teaspoon gelatine dissolved in 2 tablespoons boiling water
2 egg whites
1/2 cup caster sugar
3/4 cup pure cream, whipped
Pure cream, extra
Nutmeg, for decorating
Method
COMBINE the PHILLY and chocolate in a heatproof bowl and stir over gently simmering water until the chocolate is melted and mixture is smooth. Remove from the heat and stir in the alcohol and gelatine. Allow to cool
BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through chocolate mixture. Lastly fold through the cream
DIVIDE mixtures between 125mL serving jars or glasses. Refrigerate for 2 hours or overnight. Dollop each with a little extra cream and dust with nutmeg just prior to serving
Tips & Hints
Use chopsticks across the top of the jars to make the characteristic cross pattern.
