Tessa Kiros, based in Tuscany, has written several books full of appealing and accessible food. We spotted this dessert on eatlove.com.au (it's from her book Apples for Jam) and knew we had to share...

This is my friend Sue's meringue. It's well-dressed, showy — quite over-the-top — and easy to make. You can add a little icing sugar to your cream as you whip it, if you like your sweet things very sweet.

Ingredients (serves 8)
Meringue
4 egg whites
160 g (5½ oz) caster (superfine) sugar
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
60 g (2¼ oz/½ cup) walnuts or hazelnuts
60 g (2¼ oz) unsalted crackers

Toping
140 g (5 oz) dark (semi-sweet) chocolate
250 ml (9 fl oz/1 cup) whipping cream
1 teaspoon vanilla extract
150 g (5½ oz) strawberries icing (confectioners') sugar

Preparation
Preheat the oven to 120°C (235°F/Gas ½). Cover the base of a 24 cm (9½ inch) springform cake tin with a sheet of baking paper before clipping the side in place. The paper will stick out of the side, making it easier to remove the meringue later. Grease the side of the tin.

Whisk the egg whites in a bowl until they lose their foaminess and look like very thick, stiff shaving cream. Whisk in the sugar bit by bit until it is all incorporated, then whisk in the vanilla and the vinegar. Gently but thoroughly fold in the nuts and crackers. Spoon into the tin and level the surface, making a slight indent in the middle.

Bake for about 1¼–1½ hours, until the meringue is lightly golden and coming away from the side of the tin. Turn off the oven, prop the door just slightly ajar and leave the meringue inside until it is completely cool. Take the meringue out of the tin and put it on a serving plate, removing the baking paper.

Melt the dark chocolate in the top of a double boiler, making sure that the water doesn't touch the bottom of the bowl. Drizzle over the meringue in a criss-cross pattern and then leave to harden completely.

Whip the cream with the vanilla until it holds thickly on the beaters. Dollop onto the meringue, leaving a small border to show off the chocolate. Dot the berries on top and cover with a gentle shake of icing sugar to serve.