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For the meringue, place the egg whites in a bowl. Heat the water and sugar until it reaches 230°F. Start whipping the egg whites. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly. Whip the meringue until it has cooled down completely. Add the vanilla powder. Fill a piping bag with the meringue. To make the fudge sauce, boil the cream, butter, and brown sugar for a couple of minutes. Chop the chocolate and put it in a bowl. Pour the warm cream over the chocolate and stir until the chocolate has melted. Let it cool. Layer the meringue fluff, the chocolate fudge sauce, and the crushed cookies in a jar. Pipe the meringue fluff on top and sear carefully with a gas cooking torch. Serve with vanilla ice cream and fresh berries.