Christmas S’mores In A Cup

Celebrating The Holiday Season With Chef Lorna Maseko

Servings: 2-3 Servings

Author: Chef Lorna Maseko



  • 1 ½ cups ginger biscuits/cookies – crushed
  • ½ cup melted butter
  • ½ cup caramel (store bought)
  • 1 cup dark chocolate (about one bar)
  • 3.4 oz heavy whipping cream
  • 4 egg whites (pasteurized)
  • 5/8 cups caster sugar



1. Break chocolate into small pieces and then place them onto a double boiler. Warm up cream in a saucepan (don’t boil) then pour over chopped chocolate, leave for 2 minutes, then mix both ingredients to combine and place in the fridge to cool. Once cooled, whip chocolate mixture until thick and set aside.

2.  Crush biscuits with a rolling pin into a sandy-like consistency, then mix with melted butter and set aside.

3. To make the French meringue – whip egg whites until foamy, then start adding caster sugar gradually while whisking until stiff peak and glossy.

4. To assemble, start with a layer of the biscuit mix in a medium glass, then a layer of caramel, then whipped chocolate ganache, top up with the meringue. Lastly use a blow touch to toast the meringue. Serve and enjoy!