These sweet almond stacks will keep extremely well in an airtight container for a week or so if you were inclined to bake them ahead of time. I’ve suggested cherries here, but if you can’t find sweet and ripe ones, replace with raspberries, blueberries or some sliced strawberries.

The chocolate sauce here is one that can be used over and over again for many desserts and is worth adding to your cook’s arsenal. A dash of kirsch wouldn’t go amiss folded through the whipped cream.

Preheat the oven to 150°C/300°F/gas mark 2. Line two baking trays with baking parchment. Draw six 10cm circles on each piece of parchment paper.

Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the almonds, cornflour and the white wine vinegar.

Divide the meringue mixture between the two baking trays and using a tablespoon, form six thin meringue discs. Sprinkle with flaked almonds and bake for 30 minutes, remove from the oven and allow to cool completely.

For the chocolate glaze, melt the chocolate and butter in a bowl sat over a pan of just simmering water. When melted, remove from the heat, whisk in the icing sugar and the cream.

Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.

Assemble each meringue stack by placing a single meringue disc on a serving plate and topping with whipped cream. Repeat with two more meringue discs finishing with a layer of cream. Drizzle with chocolate sauce, top with cherries and sprinkle with extra flaked almonds.