Farmbake Triple Choc Macaroon Cake

Preheat oven to 150°C fan-forced. Grease and line a 20cm springform pan.

Place biscuits in bowl of food processor and process until the mixture resembles fine crumbs. Set aside.

Place egg whites in a large bowl of an electric mixer and beat for a few minutes on high until it starts to foam, start to add sugar and beat until thick and glossy. Fold in biscuit crumbs and coconut. Pour mixture into the pan.

Bake for 35-40 mins until the top is firm. Remove from the oven and let it cool in the pan.

Place cake on a serving plate. Spread with cream. Decorate with berries and mint, dust with cocoa.