Raspberry hazelnut meringue torte

Preheat oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper. Mark a 22cm circle on each piece of paper.

Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat to combine. Fold in 1/2 cup hazelnuts. Spread half the mixture inside 1 circle. Repeat with remaining mixture. Scatter remaining hazelnuts over eggwhite circles. Bake for 35 to 40 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.

Place half the raspberries in a bowl. Using a fork, crush until almost smooth. Place 1 meringue round on a serving plate. Dollop with two-thirds of the cream. Spoon over crushed raspberries. Scatter with half the remaining raspberries. Top with remaining meringue round. Dollop remaining cream in a small circle in the centre of meringue round. Top with remaining raspberries and chocolate curls. Serve.