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1
Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
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2
Beat in the vinegar and vanilla.
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3
Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
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4
Spread meringue mixture evenly into tins.
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5
Sprinkle ground hazelnuts evenly over meringue in both tins.
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6
With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
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7
Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
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8
Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
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9
Remove cakes from bases.
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10
Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
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11
Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
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12
Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
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13
Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
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14
New Zealand.
