Recipes for 8-10
200gr digestive biscuits
120gr whole pecans, roughly chopped
120gr pistachio nuts, peeled
10 glacé red cherries
2 ready-made meringue nests (regular size), smashed up
140gr unsalted butter
1 tablespoon golden syrup, or honey
200gr good-quality dark chocolate (70%), broken into pieces
Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together.
Add the rest of the ingredients into a separate, heatproof bowl and place on a low heat over a pan of simmering water (ben marie) until the butter and chocolate have melted.
Combine the biscuit mix with the chocolate mixture. Line a 20 x 30cm deep plastic container with plastic wrap, leaving plenty of extra wrap at the edges to help turn the cake out later.
Pour everything into the lined container and refrigerate until it firms up (2-3 hours). Turn out the cake and cut into cubes or slices.
Serve it cold with some coffee. Enjoy!