- 4 medium egg whites
- 1 tsp lemon juice
- 240g golden caster sugar
- 1 tsp vanila extract
- 1 tsp cornflour
- 65g walnuts, finely chopped
- 225g milk chocolate, melted
- 300ml whipping cream
- 6 walnut halves
Pre-heat the oven to 140C/120C/Gas 1. Whisk the egg whites and lemon juice together until soft peaks form. Add the caster sugar, 1 tbsp at a time - beat between each addition.
Fold in the vanilla, cornflour and chopped walnuts.
On separate sheets of baking paper, draw a 10cm, 12cm and 14cm circle. Put onto baking sheets. Divide the mixture, in proportion, between the circles. Using a palette knife, level the tops and shape the sides so they slope slightly.
Bake the 2 smaller meringues for 1 hour 30 minutes and the larger one for 2 hours. Remove from the oven. Leave to cool completely.
Melt the chocolate plus 150ml of the cream in a glass bowl over a pan of boiling water, stirring - don't let the bowl touch the water. Take off the heat. Cool for 1 hour then chill for 30 minutes. Whisk with an electric hand-whisk until spreadable.
Whip the rest of the cream. Use to sandwich the meringue layers together. Spread the chocolate cream over the top and sides. When set, top with the walnut halves and serve.