Method

• 1.
  Preheat the oven to 110°C. Line a baking tray with baking paper.
• 2.
  Using a stand mixer fitted with the whisk attachment, whisk eggwhites and a pinch of salt on medium-high speed to soft peaks. With the motor running, slowly add sugar, then add licorice and continue whisking until thick and glossy.

• 3.
  Stir in food colouring, if using, to give a marbled effect. Spoon the meringue onto the tray in 6 even mounds, leaving a 2cm gap between each. Bake for 1 1/2 hours or until dry to the touch. Turn off oven and cool with the door ajar for 1 hour.
• 4.
  To make ganache, place dark chocolate in a heatproof bowl. Place cream in a pan over medium heat. As soon as cream starts to bubble, pour over the chocolate.
• 5.
  Set aside for 5 minutes to melt, then stir until smooth. Set aside to cool and thicken.
• 6.
  To serve, spread ganache on plates. Break up meringues and scatter over the top with berries and chocolate shavings.