Meringue stack with chestnut puree

Preheat the oven to 110°C. Grease and line a 26cm x 36cm lamington pan, leaving some paper overhanging.

With electric beaters, whisk eggwhites and cream of tartar to soft peaks. Add half the sugar and continue to whisk until stiff. Slowly whisk in remaining sugar, a little at a time, then beat for 3 minutes or until shiny. Fold in cornflour, vinegar and vanilla. Spread into the pan and bake for 1 hour 15 minutes until firm to the touch but not coloured. Cool completely, then carefully remove from the pan and cut into 3 even rectangles.

Whisk cream, Baileys and chestnut puree until thick. Stir in lemon juice.

Saving the best-looking meringue piece for the top, place 1 meringue onto a serving platter and spread with half the cream mixture. Top with another meringue and remaining cream mixture, then top with last meringue piece. Dust with icing sugar, then serve.