World Cup Meringue Cake

Directions

1. 1
   Preheat the oven to 140C. Cut out 3 x 20cm discs of baking parchment and put them on baking sheets. Whisk the egg whites until stiff then gradually add sugar followed by vinegar and cornflour. Divide the mixture between the 3 circles and cook for 1 hour then turn the oven off and leave in the oven for a further 30 minutes.
2. 2
   Meanwhile melt the chocolate with the cream in a small pan over a gentle heat. If you want to add a tablespoon of coffee liqueur now is the time! Decant this ganache into a bowl and leave to cool and thicken. Keeping the best looking meringue for the top divide the ganache between the other two and the pile them up. Sprinkle with a little icing (confectioners) sugar if you want.