Crunchie Meringue

This is a bit of a different take on a meringue as the filling is made out of Crunchie Bars which is absolutely delicious and always a huge hit!

1. 1

   Firstly bake a meringue.
   
   MERINGUE METHOD:
   
   Line a round baking dish with buttered greaseproof paper and pre-heat your oven to about 150 degrees Celsius.
   Put the egg whites only in a bowl and whisk until it starts to get stiff then add about half the caster sugar and whisk again until it is very stiff.
   
   Then lightly fold in the rest of the sugar, the cornflower, vanilla essence and vinegar.
   
   Spoon the mixture into the pre-prepared baking dish, leaving a large round hollow in the middle so it looks a bit like a birds nest shape (it will spread and rise)
   
   Cook for about an hour or until lightly golden. Allow to cool.
   
   FILLING METHOD:
   
   Now for the Crunchie Bar filling bit.
   
   As late as possible before serving chop up about 3 or 4 crunchie bars on a chopping board into small chunks.
   
   Whip about 250ml of double cream in a bowl until it leaves soft peaks when you tap a spoon to it, then add the majority of the chopped Crunchie Bar chunks (leaving a handful aside) and stir in with the cream.
   
   Spoon the cream and Crunchie chunks filling into the middle of the meringue and sprinkle the handful of Chrunchie chunks on the top then serve.