Method

• 1.
  Preheat oven to 180°C. Line 3 baking trays with baking paper and draw an 18cm circle on each sheet.
• 2.
  Sift cocoa, cornflour, cream of tartar and cinnamon into a small bowl, add the chocolate and stir to combine. Set aside.
• 3.
  In a large bowl, whisk eggwhites with electric beaters until frothy. With motor running, slowly add the sugar, 1 tablespoon at a time, whisking constantly and allowing each spoonful to be incorporated before adding the next, until stiff and glossy. Fold in vinegar and chocolate mixture.

• 4.
  Divide meringue among the trays and spread to cover the circles, smoothing the tops. Bake for 5 minutes, then reduce oven to 150°C and bake for 1 hour 10 minutes. Turn the oven off and allow meringue to cool completely in the oven.
• 5.
  Meanwhile, for the pears, place all the ingredients and 1 1/2 cups (375ml) water in a saucepan. Bring to the boil over high heat, then reduce heat to low and cook for 8-10 minutes until pear is tender when pierced with a knife. Transfer pear to a bowl, then return the poaching liquid to medium-high heat and simmer for 15 minutes or until reduced by two-thirds. Strain over the pear and set aside to cool.
• 6.
  For the butterscotch sauce, place all the ingredients in a pan over medium heat and bring to just below boiling point. Reduce the heat to medium-low and cook, stirring, for 5-7 minutes until sugar dissolves and the mixture is slightly thickened. Allow to cool.
• 7.
  Place almonds in a frypan over medium heat and sprinkle over the extra 2 teaspoons caster sugar. Cook, stirring, for 5 minutes or until golden and caramelised. Remove from heat and allow to cool.
• 8.
  To make the mascarpone cream, place mascarpone, cream and vanilla in a bowl and whisk until smooth and combined.
• 9.
  Place 1 meringue on a platter and top with one-third each of the cream, spiced pear and nuts, then drizzle with a little butterscotch sauce and pear syrup. Repeat the layers 2 more times, then sprinkle with extra chopped chocolate, to serve.