4 egg whites
9 oz. caster sugar
1 tsp. lemon juice

Whisk the egg whites until stiff. Gradually whisk in half the sugar until the mixture is thick and glossy. Carefully fold in the remaining sugar.

CHOCOLATE MERINGUE CAKE:

1 quantity Swiss meringue (see recipe)
2 tsp. cocoa powder, sieved

FILLING:

2 fl. oz. strong black coffee
2 tbsp. brandy
8 oz. plain dark chocolate, broken in pieces
1 pt. double cream
4 oz. plain cooking chocolate to decorate

1. Line 3 baking sheets with wax paper.

2. Carefully fold the cocoa powder into the Swiss meringue.

3. Divide the mixture between the 3 baking sheets and spread out into a thin (8" or 9") round. Bake in a preheated 275 degree oven for about 1 hour or until crisp.

4. To make the filling, gently heat the coffee and brandy in a small pan. Away from the heat, add the chocolate and stir until melted. Cool.

5. Whip the cream until slightly thickened, then add the chocolate and continue whipping until thick.

6. When the meringues are cool, sandwich each layer together with the chocolate cream. Spread more filling on top and on sides.

7. To decorate, melt the cooking chocolate in a bowl set over a pan of hot water. Pour the melted chocolate on to a cool, clean surface, preferably marble and spread it thinly over the surface. Cool until set.

8. Using a large palette knife, start to shave the chocolate, holding the knife at a 45 degree angle to the surface. The chocolate should roll up into scrolls.

9. Cover the top and the sides of the meringue with these scrolls, then leave the cake for several hours for the meringue to soften before serving.