Method

Serves 8

1. Preheat the oven to 120 Deg C/250 Deg F/Gas Mark ½ .  
2. Draw a 20-cm/8-inch-diameter circle, using an upturned plate or cake tin as a guide, on three separate pieces of baking parchment.  Lightly brush each with oil and set aside.
3. To make the meringue, place the egg whites in a large, clean mixing bowl and reserve the egg yolks for use in the chocolate mousse.  Weigh out the sugar and have it easily to hand.
4. Begin by whisking the egg whites at a gentle speed so they break down completely, and then turn to the gastest speed until they stand in stiff peaks.  Immediately add 1 tablespoon caster sugar until it is  thoroughly whisked in and then slowly, spoon by spoon, add the rest of the sguar, mixed with the cornflour.  It is essential that each spoonful is well incorporated before you add another.
5. Cover one circle of paper with a third of this plain meringue, using a large metal spoon to lift the mixture on to the paper, and lightly swirl the surface with a clean skewer or lines with a fork.  
6. Add the nuts to the remaining meringue mixture and divide between the other two paper circles, spreading evenly and swirling as before.
7. Place in the oven and allow to dry out for 1 hour, or  more if necessary, until the meringue is dry and crisp.  
8. Remove from the oven.  
9. Turn each meringue layer upside down on to a large flat plate and carefully peel off the paper.
10. While the meringue is in the oven, make the chocolate mousse.  
11. Whip the cream with the icing sugar until it just holds stiff peaks.  Set aside.  
12. Place the softened butter, cocoa powder and caster sugar in a large mixer bowl.  
13. Add the egg yolks and brandy and whisk, slowly at first as otherwise the cocoa powder will rise in a cloud.  When evenly blended, increase the speed and whisk for several minutes until the mixture is smooth and voluminous and there is no trace of powderiness.  Fold the sweetened whipped cream into the mousse mixture and set aside.
14. Make the chantilly by whipping the cream and sugar together.
15. To assemble, place on layer of almond meringue, smooth side up, on a large flat serving plate or cake stand.  Spread carefully with half the chocolate mousse, taking the mixture up to the edges but thinly enough so that it does not ooze out when you add the next layer.  Cover with the layer of plain meringue.  Sprad over the rmaining chocolate mousse and then the Chantilly.  Set the third layer of almond meringue on top.