Hazelnut meringue layer cake

1.Preheat oven to 120°C fanbake. Line three baking trays with baking paper and draw a 20cm-diameter circle in the centre of each.

2.Using an electric mixer, beat 4 egg whites with a pinch of salt until soft peaks form.

3.With the motor running, add 1 cup of sugar, a spoonful at a time. When you have added all the sugar, continue to whisk on high speed for 5-7 minutes until mixture is smooth and shiny.

4.Gently fold in 1 cup of crushed nuts, being careful not to knock out too much air. Spoon one-third of the meringue onto a marked circle and spread it out with the back of a spoon to make an even disc. Repeat to make three discs.

5.Bake for 20-30 minutes or until the meringues feel crisp and lift easily off the baking trays. Turn off oven, open door slightly and leave in the oven to cool.

6.Repeat the whole process to make a total of six meringue discs. These can be stored in an airtight container for up to a fortnight.

7.Heat cream until almost boiling point.

8.Remove from heat, add broken-up chocolate and allow to stand for 1-2 minutes.

9.Stir to combine and keep stirring until mixture is smooth and glossy. Set aside to cool slightly.

10.Not long before serving, whip the 500ml cream and then stir in the Nutella until well combined.

11.Place a meringue disc on a cake stand, adding a little ganache to its base to stop it slipping.

12.Spread a large spoonful of nutella cream on top and add another meringue disc. Repeat layering until you have used up all the cream, finishing with the sixth meringue disc.

13.Insert two bamboo skewers, in a drilling motion, down through all the layers; this will prevent the layers slipping. Cut off the skewers level with the top of the cake.

14.Pour ganache over the cake and arrange berries on the top. The cake can be kept in a cool place for up to 1 hour before serving or refrigerate until ready to serve. It is best eaten on the day it is assembled.