Chocolate Walnut Meringue Cake

Method

1 Preheat the oven to 190˚C/170˚C fan/Gas 5. Line two 20cm (8in) springform tins with non-stick baking parchment.

2 Finely grind the walnuts in a food processor. Whisk the egg whites in a bowl until they form stiff peaks, then whisk in the sugar, a spoonful at a time, until shiny and stiff. Fold the walnuts and vinegar into the meringue.

3 Divide the mixture between the prepared tins and level the tops. Bake for 35-40 minutes, then leave in the oven to cool.

4 Remove the meringues from the tins and place one meringue, top-side down, on a plate. Melt the chocolate, then leave to cool a little. Whisk the mascarpone and cream together until spoonable, then fold through the chocolate. Spread over the meringue on the plate and top with other meringue. Dust with cocoa and icing sugar and serve with mixed berries.