Instructions: Chop up the chocolate into small pieces, add to the cream and heat until combined, stirring often.

Mix the cornflour and caster sugar together, add one drop of lemon juice to the egg whites and a small amount of the flour/sugar mix.

Beat the whites, adding the flour/sugar gradually until stiff and forming peaks.

Gently fold in the vanilla essence and remainder of the lemon juice.

Line a deep tray with silicon paper and smooth the meringue into the tray until approximately 2.5cm thick. Bake at 150C for 10-15 minutes.

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