Method

• 1.
  Preheat oven to 160°C. Trace a 20cm circle, using a cake pan as a guide, on 3 pieces of baking paper. Flip the paper over so the circles are on the undersides and use to line 3 baking trays.
• 2.
  To make the meringue, place eggwhites and cream of tartar in a stand mixer with the whisk attachment. Whisk on medium to soft peaks, then gradually add sugar, 1 tbs at a time, and whisk for 10 minutes until thick, glossy and sugar has dissolved. Fold through cornflour and cocoa until combined. Using a large metal spoon, fold through chopped chocolate. Divide meringue evenly among prepared trays and spread into discs using the outline as a guide. Reduce oven to 120°C and bake, swapping trays halfway, for 2 hours or until crisp and dry. Turn off heat and let meringues cool in oven for at least for 4 hours or overnight until cooled completely.

• 3.
  For the praline cream, line a heatproof tray with foil. Scatter nuts in an even layer on tray. Place sugar in a large non-stick frypan over medium-high heat and cook, swirling the pan occasionally, for 6-8 minutes until sugar has completely dissolved and a golden caramel has formed. Pour caramel over nuts, tipping the tray gently so they are completely coated. Set aside for 40 minutes until completely cool and set. Finely crush two-thirds of the praline and break the remainder into shards.
• 4.
  Whisk cream with vanilla to stiff peaks. Chill until needed.
• 5.
  For the glaze, place sugar and 2 tbs water in a small saucepan over medium heat. Cook, swirling the pan occasionally, for 3-4 minutes until a golden caramel then add 2 tbs warm water (caramel will seize). Bring to a simmer, gradually whisk in cream and bring to the boil. Place chocolate in a heatproof bowl and pour over the caramel. Set aside for 2-3 minutes, then stir until melted and smooth. Cool slighty.
• 6.
  Fold crushed praline through whipped cream. Arrange 1 meringue on a serving platter and top with half the praline cream. Repeat layering, finishing with a layer of meringue. Drizzle over glaze and scatter with praline shards. Serve immediately.