Preheat oven to 130ºC. In a large bowl whisk egg whites, vinegar and salt until soft peaks form. Add caster sugar two tbsp at a time, beating well until it is all dissolved before adding any more.Heat the chocolate in a heatproof bowl over a pot of boiling water, stir until melted, remove and allow to cool slightly.Spoon 12 dollops of meringue mixture onto a lined baking tray.Swirl teaspoonfuls of melted chocolate through the meringue mixture.Place chopped coffee beans on a lined baking tray and spread over remaining melted chocolate, allow to set, then chop roughly.Place meringues in the oven and bake for 1 hour, switch off oven and allow oven to cool completely before removing meringues. Remove and place on a cooling rack.Stir the cream, caster sugar and vanilla together, spoon cream onto eight of the discs, sprinkle over berries and some of the chopped chocolate-covered beans. Assemble stacks and top with remaining discs.Text and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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