This chestnut cream vacherin is the perfect cake to seek an apology with.
3 egg whites
1 cup caster sugar
300ml sweetened chestnut purée (from good delicatessens)
300ml cream, whipped
icing sugar, for dusting
1/3 cup flaked almonds, toasted
Preheat oven to 120 degrees celcius
Trace 2 x 23cm-diameter circles on 2 pieces of baking paper; place on 2 baking trays.
Beat egg whites in an electric mixer, slowly at first until frothy, then beat quickly until peaks hold shape.
Gradually beat in 2 tbsp sugar for 2-3 minutes. Add remaining sugar and fold in quickly using a large spoon.
Spread half meringue mix into 1 baking paper circle.
Repeat with remaining mix.
Bake for 1½ hours or until crisp. Allow to cool (meringues will store in airtight container for up to 2 days).
Spread chestnut purée over 1 meringue disc to edges, then dollop on whipped cream.
Place other meringue on top, sift over icing sugar and sprinkle with almonds.