Recipe provided by Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit:


  • 4 Cardamom pods bashed
  • 50g Caster sugar
  • Whisky
  • 125g Milk chocolate
  • 125g Dark chocolate
  • 300ml Double cream
  • 175ml Egg whites


  • STEP 1

    Place the milk and cardamom pods in a saucepan and warm on a gentle heat.

  • STEP 2

    Break the chocolate into pieces and melt in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat once melted.

  • STEP 3

    Whip the egg whites and sugar together until soft.

  • STEP 4

    Semi whip the double cream so it is thick, but not stiff, and add the strained milk and whisky to the melted chocolate.

  • STEP 5

    Fold in the egg whites and sugar, followed by the cream.

  • STEP 6

    Pipe into small ramekins or pots and leave to set in the fridge for four hours.

  • STEP 7

    To decorate, make a meringue whipping the caster sugar and egg whites together until they form stiff peaks.

  • STEP 8

    Once stiff, pipe into a beehive shape on silicone lined trays and bake in the oven on 110C for one hour.

  • STEP 9

    Once cooked place each one on top of the chocolate pots and dust with cocoa powder.