If you are looking for a yummy (and a little bit naughty) dessert to finish off your Christmas dinner, then this is the perfect pud for you!
Simple, quick, and with absolutely no cooking involved, this torte can be made a day or two in advance and will still taste delicious.
12 digestive biscuits, crushed
60g (2oz) unsalted butter, melted
2 medium egg whites
125g (4oz) caster sugar
284-300ml carton double cream
300g (10oz) dark chocolate, melted
6 tbsp Irish Cream liqueur
Icing sugar, for dusting
Mix the crushed biscuits with the melted butter.
Spoon the crumbs into the base of the cake tin and press them down well.
Chill the base while making the filling.
To make the filling:
Place the egg whites and caster sugar in a bowl over a pan of hot water.
Stir until sugar has dissolved.
Remove the bowl from above the hot water, and then whisk mixture to form a thick meringue.
Whisk the cream until it just forms soft peaks.
Fold the chocolate into the meringue mixture; then fold in cream and Irish Cream liqueur.
Pour the mixture over the biscuit base and smooth the top.
Chill the torte in the fridge for at least 4 hours, or overnight, until it sets.
To serve: remove the torte from the tin, and dust some icing sugar over the top.