|4||egg whites — from jumbo eggs|
|210 g||castor sugar|
|100 g||dark chocolate — chopped|
|2||coffee beans — crushed|
|1 1/2 cup||cream — whipped|
|50 g||castor sugar|
|1/2 tsp||vanilla extract|
|250 g||mixed berries|
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.