Ingredients

• 4 Egg whites
• 225g (8oz) Caster sugar
• Few drops of vanilla essence
• 5ml (1 tsp) Vinegar
• 1 Chocolate Flake, crushed
• 100g (4oz) Desiccated coconut

Filling

• 284ml Pot double cream
• 175g (6oz) Raspberries

Method

1. Preheat oven to Gas 4, 180C, 170C fan oven.  Grease and line 2x20cm (8”) loose based sandwich tins.
2. Place egg whites into the mixer bowl with the whisk attachment.  Whisk at speed max for 2 minutes until stiff, add the sugar and whisk for a further 10 seconds.
3. Add the vanilla, vinegar, Flake and coconut and using the fold button press 5 or 6 times until the ingredients are combined (be careful not to over mix as it will knock air out of the mixture).
4. Divide between the sandwich tins and bake for approx. 40 minutes, until firm and lightly browned.  Cool.
5. Whisk the cream on speed 5 for 1 minute 45 seconds, check to see how thick it is (it should hold in peaks), if not quite thick enough whisk for a further 5-10 seconds.  Add the raspberries and fold in using the fold button 4-5 times.
6. Sandwich the meringue together with the raspberries and cream and chill before serving.