raspberry smores gateau

Ingredients: 

for the base: 

19-g graham crackers or digestive biscuits 

25g caster sugar 

20g milk powder 

3g sea salt 

55g unsalted butter 

55ml cream 

for the chocolate creme: 

465ml double cream 

200ml milk 

135g caster sugar 

20g cocoa powder 

135g egg yolks 

250g dark chocolate, melted

1/2 cup fresh or frozen raspberries

for the meringue:

100g egg whites 

150g caster sugar 

pinch of salt 

2g vanilla bean paste

Method: 

line a 9inch pastry crust with baking parchment. 

for the crust:

1. blitz the cookies in a food processor to make fine crumbs, combine with the sugar, milk powder and salt in a medium bowl. 
2. whisk the cream into the melted butter and add to the dry ingredients. 
3. press the crumb base evenly into the ring and put in freezer

for the chocolate creme: 

1. heat the milk and cream in a medium saucepan.
2. in a large bowl, whisk together the yolks, sugar, cocoa powder and salt until combined and little lighter in colour. 
3. when the cream mixture is beginning to bowl, pour it into the egg mixture in a slow and steady stream, while constantly whisking, until it is entirely combined. 
4. return the creme mixture to the pot and cook over a low heat until the mixture reaches 82 degrees C.
5. pour the cooked creme through a strainer and back into the bowl, add the melted chocolate and using a stick blender to emulsify the mixture. 
6. place a piece of cling film to the surface of the creme and refrigerate for at least 3 hours. 
7. once cooled, pour it onto the base and level. top with the raspberries and return to the freezer for 4 hours - over night. 

to make the swiss meringue: 

1. put the egg whites, sugar, salt and vanilla bean in a bowl and whisk tiger, place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 degrees C
2. put the bowl on a tea towel and whisk ( preferably with electric whisk) until the mixture is cool 
3. spread the meringue evenly over the chocolate cream mixture, freeze for at least another 2 hours. 

remove the cake from the freezer about 4 hours before you want to serve it, take off the pastry ring and refrigerate. when serving, toast the top of the meringue with  a blow torch and scatter over some raspberries