Chocolate Pikelet Stack

In a bowl of an electric mixer, place the eggs and beat for 1-2 minutes until pale. Add sugar and salt and beat for a further 2 minutes until sugar is dissolved. Add milk and add sifted flour, soda, and tartar and cocoa powder on low speed until combined. Turn speed up and beat for 1 minute. Set pikelet mixture aside for 30 minutes to rest.

In a clean mixing bowl place the whipping cream, sifted icing sugar and vanilla essence. Beat cream mixture for 3-5 minutes until stiff peaks form. Set aside in the fridge.

Grease a sauce pan with cooking spray or butter and place over medium heat. Place four greased egg rings into the pan and place a tablespoon of mixture into each ring. Cook mixture for 30-40 seconds until bubbles start forming and bursting on top of the mixture. Flip egg rings and cook for a further 30 seconds on the opposite side. Remove the egg ring from around the pikelet and place on a cooling rack. Repeat this process with the rest of the mixture.

To assemble, place one pikelet on a plate, spoon a teaspoon of strawberry jam over the pikelet followed by a spoonful of cream and a few slices of strawberries. Place another pikelet on top and repeat the process. Finish the last pikelet off with a dollop of cream and a few slices of strawberry for garnish.