Beat the egg whites until stiff, then gradually beat in the castor sugar until the mixture is thick and glossy.Add the cornflour and then spread the meringue out onto the prepared tray.Bake in a preheated oven for 1 hour. Remove from the oven and leave to cool in the tin. While the meringue is baking, prepare the filling.Filling Add 15ml water to the gelatine and leave to swell for a few minutes. Heat in the microwave until just melted. Leave to cool slightly. Stir a little of the caramel into the gelatine, then mix into the remaining caramel.Whip the cream until stiff. Stir a little cream into the caramel then fold the caramel into the remaining cream. Put the mixture into the fridge for at least an hour so that it sets and thickens.Place a sheet of baking paper on your work surface and sprinkle with sifted icing sugar. Invert the meringue onto the paper. Peel the baking paper away from the bottom of the meringue.Spread the filling over the meringue, leaving a border around the edges open. Sprinkle with grated chocolate. Use the baking paper to help you roll the meringue up from the short end. Chill until ready to serve, but don’t wait too long as the meringue will start to soften. Serve sliced.Serves 8-10Text and image: Ideas magazineTo 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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