Method

• 1.
  Place cookies in a food processor and whiz until a fine breadcrumb texture. Add butter and whiz until combined. Press over the base and 4cm up the sides of a 20cm round springform pan. Chill for 30 minutes, or until set firm.
• 2.
  Place chocolate and mascarpone in a medium heatproof bowl set over a small saucepan of simmering water (don’t let base of bowl touch the water). Stir constantly until completely melted and smooth. Remove bowl from pan and stand at room temperature for 5 minutes to cool slightly, then pour into chilled cookie base. Chill for 2 hours, or until pie filling has set firm.
• 3.
  For the Swiss meringue, whisk all ingredients and a pinch of fine salt in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk constantly until mixture is white and doubled in volume. When you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot. Transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed for 2-3 minutes, until stiff peaks form.
• 4.
  Unmould the pie and transfer to a serving plate. Spoon some meringue onto the centre of the pie, leaving a 2cm border, to create a 5cm-high mound. Spoon remaining meringue into a piping bag fitted with a 1cm plain nozzle. Pipe balls of meringue onto meringue mound and decorate each ball with a pair of edible eyes.