Mini meringue with chocolate fondue

Preheat the oven to 110ºC (90ºC fan, gas mark 1). Whisk the egg white in a clean grease-free bowl until stiffly peaking.

Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.

Gradually whisk in the golden caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the light muscovado sugar into another bowl, and whisk the dark muscovado sugar into the third bowl.

Line two baking sheets with baking parchment. Then dollop teaspoonfuls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.

Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.