This luscious cake is perfect for Christmas and is served with a salted caramel bitter chocolate and rum sauce.

Preparation time: 10 minutes
Cooking time: 10-12 minutes

Ingredients

4 medium egg whites 120g in weight, room temperature
Pinch cream of tartar
240g caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 pint double cream
100g chestnut puree canned, broken up with a fork
200ml coffee cream
Juice half lemon
Extra liquer

For the sauce (this makes 4 servings)

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

175g soft brown sugar
75g salted butter
200ml whipping cream
¼ tsp salt
75g bitter chocolate chopped finely
2 tbsp dark rum

Method

For the cake

  1. Pre-heat the oven to 120 degrees Celsius, Gas 1/2.
  2. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
  3. Add half the sugar and whisk well on 3/4 speed, then finally add the rest of the sugar, whisking until very glossy.
  4. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, mix well.
  5. Mark 3 circles onto baking parchment using a small plate so it fits the baking trays. Turn the paper upside down.
  6. Spread or blob the mix roughly onto baking parchment to fit the circles, and place into the pre-heated oven and cook for 1 hour 30 minutes.
  7. Then remove from the oven and cool slightly.
  8. Whisk the double cream, chestnut puree and coffee liqueur together until fairly thick then add the lemon juice.
  9. Quickly spread half over one of the meringues, then top with a second piece, then add the rest of the cream and finally the last layer of meringue.
  10. Press down with a cooling rack (this keeps it even) and dust well with icing sugar. Place in the fridge for 1 hour to set and soften.
  11. Before serving drizzle over more liqueur and chocolate sauce, slice and serve.

For the salted caramel, bitter chocolate and rum sauce

  1. Place the sugar into a saucepan just cover with water and boil until all the water has gone and you have a light caramel.
  2. Carefully add the cream, butter and salt, stand back and stir well until all incorporated.
  3. Add the chocolate and whisk until dissolved.
  4. Finally add the rum.