Fruit mincemeat layered meringue tart with whipped cream and brandied currants

1. For the meringue layer: preheat oven to 200 ºC. Line a Swiss roll tin 30 cm x 40 cm with wax paper, extending about 2,5 cm beyond edge. Grease and flour paper.
2. Beat egg whites, cream of tartar and salt in the large bowl of a food processor until soft peaks form.
3. Beat two thirds of the sugar into egg whites, a tablespoonful at a time until whites are stiff but not dry. Mix the rest of the sugar lightly with the ground nuts and fold gently into the egg whites.
4. Spread meringue evenly in prepared tins and bake until crisp and golden, 10 to 12 minutes. Cool for 1 minute in the tin. Turn out gently and peel off the paper. With a buttered knife cut meringue in half lengthways, then in half crossways. Leave to cool.
5. For the mincemeat butter: heat three quarters of the sugar in 25 ml water in a small saucepan over a low heat, until sugar dissolves, swirling the saucepan occasionally. Increase heat to medium and boil until syrup turns brown. Very carefully (because the mixture might bubble up) add the remaining 50 ml water. Stir until caramel dissolves.
6. Beat yolks and remaining sugar in a clean large bowl until pale and a ‘ribbon’ starts to form when the beaters are lifted, about 5 minutes.
7. Beat in hot syrup in a thin stream until mixture is cool. Beat in butter 15 ml at a time. Stir coffee dissolved in water into mincemeat and fold into butter cream.
8. To assemble: place one meringue layer on a platter. Cover top evenly with 1/3 of the mincemeat butter. Continue layering, ending with meringue layer. Even sides and edges with spatula.
9. For the topping: whip cream with a few drops of vanilla essence until thick.
10. Marinate currants in brandy for at least 1 hour. Drain well.
11. Serve in slices with dollops of cream, a sprinkling of brandied currants and a small bunch of sugar-frosted grapes.