Raspberry Torte

Preheat oven to 350ºF/180ºC.

Draw three circles of about 7½ inch/19cm diameter on three separate sheets of baking paper. Use these to line baking sheets. If you only have two racks in your oven try to get to circles onto one baking sheet.

Using an electric mixer fitted with a whisk attachment, beat egg whites until stiff then slowly add ¾ cup (5½oz/135 grams) superfine (castor) sugar. Beat until stiff peaks form. Add vinegar, then beat a little bit more to incorporate.

In a medium bowl, combine remaining superfine (castor) sugar, hazelnut meal and cornstarch (cornflour). Fold gently into the meringue until thoroughly combined.

Divide the meringue evenly into the middle of the circles drawn on the baking paper. Evenly spread meringue using the circles as a guide.

Bake in preheated oven for 25-30 minutes. Meringue disks should be firm and dry when finished. Allow to cool completely.

Combine raspberries with superfine (castor) sugar in a small saucepan and bring to a simmer, stirring regularly for 5 minutes until raspberries have broken down.

In a small cup combine cornstarch (cornflour) with 2 teaspoons water. Stir to dissolve then add to raspberries. Be sure to stir the raspberries all the time while you pour in the cornstarch (cornflour) slurry. Allow to simmer and thicken. This will take about 30 seconds or a minute. Set aside to cool completely.

Place the chopped chocolate in a medium heatproof bowl. Set aside.

Heat the cream in a small saucepan until steam is rising from the surface but don't allow the cream to boil. Heat the cream in the microwave until hot. This should take about 1 minute but keep an eye on it or it could boil over.

Pour cream over chocolate. Ensure all the chocolate is covered with the hot cream and allow to stand for 3-5 minutes. Cover with plastic wrap if you like - it will keep the heat in.

Gently stir the cream and chocolate until it comes together. If some chocolate hasn't melted, reheat briefly in the microwave - just in burst of 5 or 10 seconds until chocolate melts when stirred.

Set aside at room temperature until ready to assemble raspberry torte.

Using the whisk attachment on the electric mixer, beat the cream until medium peaks form. Refrigerate until ready to assemble torte.

Place one meringue disk on serving plate and spread with ¼ of the chocolate filling.

Top with a third of the whipped cream.

Carefully spread half of the raspberry filling over the cream. The best way to do this is to drop spoonful evenly over the whipped cream then use a butter knife or palate knife to spread.

Repeat with another meringue disk, 1/4 of the chocolate, 1/3 of the cream and remaining raspberry filling.

Top with the last meringue disk, 1/4 of the chocolate and remaining cream.

To finish, pile on fresh raspberries and drizzle remaining chocolate sauce decoratively over cream and raspberries.