Ingredients

6 Co-op British free range egg whites 300g Fairtrade caster sugar 3 tbsp Fairtrade cocoa powder, plus extra for dusting 1 tsp cornflour 1 tsp Co-op Irresistible balsamic vinegar of Modena For the coffee filling: 600ml Co-op double cream 4 tbsp Fairtrade icing sugar 250g tub Co-op mascarpone 1 cup Co-op Fairtrade instant coffee, cooled 8 Co-op sponge fingers;

Method

1. Preheat the oven to 140°C/fan 120°C/Gas 1 2. Line 2 baking sheets with greaseproof paper and use a pencil to draw round a dinner plate on each 3. Put the egg whites in a clean bowl and whisk until soft peaks start to form 4. Add the sugar 1 tbsp at a time, whisking well between each addition 5. Once the meringue is glossy, add the cocoa powder, cornflour and vinegar, then whisk a final time 6. Divide the meringue between the baking sheets, and use a spoon to spread out carefully to the pencil outline 7. Bake for 1 hour 15 mins, then turn the oven off but leave the meringues inside to cool completely For the filling:- 1. Put the cream and icing sugar in a bowl and whisk to soft peaks 2. Add the mascarpone and 4 tbsp of the coffee and whisk again 3. Soak the sponge fingers in the rest of the coffee for 30 seconds, then break into pieces 4. Put 1 meringue disc on a serving plate or cake stand 5. Spread two-thirds of the cream mixture over the top, then scatter with the sponge pieces 6. Put the other meringue disc on top, then finish with the remaining cream 7. Dust with cocoa powder to serve