Flake and Meringue Torte

Ingredients (serves 6)

• 2 eggwhites
• 1 cup caster sugar
• 2 tablespoons desiccated coconut
• 300ml thickened cream, whipped to soft peaks
• 3 x 30g Flake bars
• 250g strawberries, hulled, chopped

Method

1. Preheat oven to 200°C. Using a pencil, draw 3 rectangles, 22cm long x 10cm wide, on a length of baking paper. Place pencil-side down onto a baking tray.
2. Using an electric mixer, beat eggwhites in a clean bowl until stiff peaks form. With electric mixer running, add sugar, 1 spoonful at a time, beating well after each addition. After adding final spoonful of sugar, beat for 3 minutes or until sugar is dissolved and meringue is glossy.
3. Spread meringue over rectangles. Sprinkle with coconut. Bake for 10 minutes. Remove from oven and invert immediately onto another sheet of baking paper. Quickly peel baking paper from base of meringues. Cool completely. Turn meringue rectangles coconut-side up.
4. Place 1 meringue onto a platter. Spread with one-third of the cream. Sprinkle with one-third of Flake and half the strawberries. Top with another meringue and repeat layers. Top with last meringue. Spread with remaining cream and Flake. Refrigerate for 1 hour before serving.