Chocolate meringue stack

Chocolate meringue stack
Serves 4

• 4 jumbo egg whites
• 1/2 tsp white vinegar
• Pinch of salt
• 210g caster sugar
• 100g dark chocolate, chopped into chinks
• 2 tbsp coffee beans, slightly crushed

For the topping :

• 1 1/2 cups cream, whipped
• 50g  caster sugar
• 1/2 tsp vanilla extract
• 250g assorted berries

1. Preheat oven to 130°C. In a large bowl whisk egg whites, vinegar and salt until soft peaks form. Add caster sugar two tablespoons at a time, beating well until it is all dissolved before adding any more.
2. Heat the chocolate in a heat-proof bowl over a pot of boiling water, stir until melted, remove and allow to cool slightly.
3. Spoon 12 dollops of meringue mixture onto a lined baking tray.
4. Swirl teaspoonfuls of melted chocolate through the meringue mixture.
5. Place crushed coffee beans on a lined baking tray and spread over remaining melted chocolate, allow to set, then chop roughly.
6. Place meringues in the oven and bake for 1 hour, switch off oven and allow oven to cool completely before removing meringues. Remove and place on a cooling rack.
7. For the topping : Stir the cream, sugar and vanilla together, spoon cream onto eight of the discs, sprinkle over berries and some of chopped coffee-bean chocolate. Assemble stacks and top with remaining discs.