Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease two 24cm cake pans with butter. Dust with extra flour, shaking off excess.
• 2.
  Place eggs and sugar in a stand mixer fitted with the whisk attachment. Whisk on medium speed for 15-20 minutes until very thick, pale and creamy. Add sifted flour and use a spatula to mix from the bottom to the top to ensure it is mixed well. Add pistachios and stir to combine. Divide mixture evenly between prepared tins.
• 3.
  Bake for 20-25 minutes until golden and cooked when tested with a skewer (see note). Cool in pans for 5 minutes, then transfer to a wire rack to cool completely. For the berry sauce, place all ingredients in a medium saucepan over high heat. Bring to the boil, then remove from the heat and set aside to cool.
• 4.
  For the meringue filling, place egg whites and sugar in a large heatproof bowl and whisk until just combined. Set bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly for 4-5 minutes until sugar has completely dissolved and mixture is opaque and runny.
• 5.
  Immediately transfer to the clean bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for 10 minutes or until mixture has tripled in volume and firm peaks form. Stir through vanilla and mascarpone until just combined.
• 6.
  Place one cake on a serving plate. Brush top with half the orange juice. Drizzle over some berry sauce (not too close to the edge, or you’ll make a mess). Scatter with half the extra berries, then top with half of the meringue filling.
• 7.
  Top with the second cake. Brush cake top with remaining orange juice. Top with remaining meringue and remaining berries, and sprinkle over extra chopped pistachios. Drizzle with a little berry sauce and serve with remaining sauce alongside.