Annie Bell's Chocolate Valentine Meringue with Rose Cream

Make this on the day it is to be eaten. Have ready 3 x 23cm circles of baking parchment on baking sheets. Preheat the oven to 220C/200C fan/gas 7.

Using a hand-held electric whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition.

Gradually whisk in the cornflour and cocoa, and then the vinegar, by which time you should have a very stiff, glossy meringue.

Spoon the mixture on to the parchment circles, forming it into heart shapes, lightly swirling the top. Place in the oven, reduce to its lowest setting (or about 130C/110C fan/gas ½) and bake for 1½ hours. Remove from the oven and leave to cool.

When ready to assemble, melt the chocolate in a bowl set over a pan containing a little simmering water, then leave to cool to room temperature.

Shortly before serving, place the remaining filling ingredients in a bowl and whisk (using an electric hand whisk) until the mixture forms soft peaks, taking care to stop before it turns grainy.

Assemble the meringue on a board or plate. Carefully remove the parchment from each meringue and spread one with a third of the cream mixture.

Drizzle over some of the melted chocolate. Repeat to make a second layer. Lay the third meringue, spoon over the remaining cream, drizzle the remaining chocolate and scatter over the petals, if using.

Makes 1 x 20cm cake.