1. Preheat oven t 180c/160c fan/ Gas 4. Line 2 baking trays with greaseproof paper. Draw 2 X 20cm (8 inch) circles on the paper. Whisk egg whites with salt and half the sugar in a clean bowl until soft peaks form. Slowly add remaining sugar, beating constantly until stiff and shiny. Sprinkly over conrflour, cream of tartar, vinegar, and vanilla essence. Fold in gently with a metal spoon.

2. Spoon meringue mixture onto the greaseproof papers (keeping within the drawn circles). Flatten top and smooth sides. Place in oven and immediately reduce the heat to 150c/130c fan/Gas 2 and cook for 1 1/2 hours. Turn off oven, leave door slightly ajar and allow to cool completely. (Best to make this the night before and let it cool over night.)

3. To assemble, place one meringue disc on a platter and spread with chestmut puree. Top with whipped cream and sandwich with remaining meringue disc. Drizzle with chocolate sauce, garnish with nuts and serve immediately.

Chocolate sauce:

1. Break up chocolate in a glass bowl and place over a pan of boiling water. Bottom of bowl should not be touching the water. Leave until chocolate has all melted. Pour in the double cream and whisk until mixed completely. Let it cool then drizzle over the mont blanc.

Keep covered in fridge and eat within 1 day.