Step 1

Preheat oven to 120ºC (100°C fan-forced). Trace a 25cm x 12cm rectangle on 3 sheets of baking paper,then place each sheet pencil-side down on a lightly greased baking tray.

Step 2

For the meringue; melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally untilsmooth. Set aside.

Step 3

Whisk egg whites, caster sugar and salt in a large bowl of an electric mixer for 6-7 minutes, until firm,glossy peaks form.

Step 4

Sieve together the icing sugar, cocoa and cornflour. Gradually fold into the egg mixture a tablespoon at atime with beaters on slow speed. Once all incorporated, remove from machine and using a large spoon,fold the melted chocolate in to create a ripple effect.

Step 5

Divide mixture evenly among prepared trays, spreading within the rectangles. Bake, swapping andturning trays, for 1¼ hours, until crisp and dry. Turn oven off, leaving the door ajar to allow the meringueto cool completely.

Step 6

For chocolate sauce; melt chocolate and butter in a heatproof bowl over a saucepan of simmering water,stirring occasionally until smooth, approx. 2-3 minutes. Combine remaining ingredients and 50ml water ina saucepan and bring to the boil. Stir in chocolate mixture and bring back to the boil, season salt flakesand refrigerate to chill.

Step 7

For cream filling; whisk cream, crème fraiche, icing sugar and vanilla seeds in the bowl of an electricmixer to soft peaks. Refrigerate until required.

Step 8

To serve; place a meringue rectangle on a platter, spread with a third of the cream, then top with a third ofthe raspberries and a drizzle of chocolate sauce. Repeat layerings, finishing with raspberries, then drizzlewith chocolate sauce and scatter with shaved chocolate.