Serves 12
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For the biscuit:

For the meringues:

For the chocolate bark:

To decorate:

  1. First, make the biscuit. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla.
  2. Add the flour and beat together until it forms a dough. Divide the dough into three equally sized pieces.
  3. Between two large pieces of parchment, roll out the first piece of dough to about 5mm thick. Place a 20cm bowl or cake tin on top of the dough. Use a knife to gently cut around the bowl, without cutting through the paper. Use a 10cm bowl or cake tin to cut out a smaller circle from the middle. Remove the excess dough. Repeat this process to form the other two layers.
  4. Place the three large biscuit circles in the fridge for at least 30 minutes, or the freezer for 10 minutes. These can be made the day before, once kept chilled in the fridge.
  5. Preheat the oven to 180C ̊/160C ̊ fan/gas mark 4. Gently lift the parchment sheets with the biscuits onto baking trays and bake for 12-15 minutes, or until lightly golden. Leave the biscuits to cool fully on the tray.
  6. For the meringues, preheat the oven to 120°/100°C fan/gas mark 1⁄2 and line two baking trays with non-stick parchment paper.
  7. In a large, spotlessly clean bowl, whisk the egg whites until they begin to form soft peaks. Whisking constantly, add one tablespoon of caster sugar at a time. Continue until all of the sugar has been incorporated.
  8. Add the cream of tartar and continue to whisk for 10 minutes until the meringue is glossy and very stiff.
  9. Add the meringue to a piping bag with a small star nozzle. Pipe tiny meringue kisses (with roughly 1-2cm bases) onto the prepared trays until all of the mixture has been used.
  10. Bake for 20 minutes, then turn off the ove. Leave the meringues to cool in the oven for 30 minutes.
  11. For the chocolate bark, melt the milk chocolate in one bowl and the white chocolate in another according to package instructions.
  12. Line a baking tray with parchment paper. Spread the melted milk chocolate on the tray. Add dollops of the white chocolate on top.
  13. Using a skewer, swirl the chocolates together to give a marble effect. Place in the fridge for five minutes or until set.
  14. Once set, use a sharp knife to cut the chocolate into small shards.
  15. To assemble, add a teaspoon of buttercream onto your serving plate to stick the first biscuit down.
  16. Soften the tubs of Dr. Oetker Classic Vanilla Buttercream Style Icing by beating lightly with a spatula. Spoon the buttercream into a piping bag fitted with a round nozzle.
  17. Place the first biscuit disc on the serving plate. Pipe buttercream in small dollops all the way around.
  18. Gently add the second biscuit on top and pipe over more buttercream. Repeat one last time with the final biscuit and buttercream.
  19. Decorate with meringue kisses and chocolate bark. Add some fresh berries and edible flowers to finish.

Nutrition Facts

Top tip: If you have leftover meringues, they can be kept in an airtight container for up to two weeks. 

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