Meringue Torte

Preheat oven to 120°C. Mark 3 sheets of baking paper with a 20cm circle and turn face down onto baking trays.

Empty caramel into a small bowl and whisk until smooth. Measure 1/3 cup of the caramel and transfer to a separate bowl. Reserve remaining caramel.

Set aside 10 macadamias for garnish. Process remaining macadamias and chocolate in a food processor until finely chopped, like coarse sand. Add cocoa powder and cornflour and process until combined.

Place 6 egg whites in the large bowl of a mixer and beat until soft peaks form. Gradually add 1 1/2 cups of the sugar, continuing to beat until stiff and glossy.

Add a large dollop of the meringue to the measured caramel and stir to combine. Return back to remaining meringue with half of the choc-nut mixture and lightly fold through. Divide mixture evenly between trays and smooth out gently to cover circles. Bake for 1 hour 20 mins, remove from oven and carefully slide with the paper onto wire racks to cool. Reline trays, and repeat steps for meringue mixture using remaining egg whites, caster sugar, choc-nut mixture and another 1/2 cup of the caramel.

To assemble, layer meringues with whipped cream, dusting with extra cocoa powder and drizzling with some of the remaining caramel as you go. Finish with toffee macadamias.