Chocolate and almond meringue torte

Instructions

1. Preheat oven to 180ºC or 160ºC fan-forced. Place almonds on a baking tray and bake for 4–5 minutes or until toasted. Cool. Reduce oven to 160ºC or 140ºC fan-forced.
2. Line 3 baking trays with baking paper. Draw a 25cm x 10cm rectangle on each sheet of baking paper.
3. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, beating until the sugar dissolves. Gently fold in the toasted nuts and cornflour.
4. Divide meringue mixture among prepared rectangles and spread evenly. Bake for 30–35 minutes or until crisp on the outside. Cool on trays.
5. Stir the Nestle Diet Chocolate Mousse in a bowl until smooth. Place 1 meringue rectangle on a serving plate and spread with half of the mousse. Top with another meringue rectangle and remaining mousse. Finish with remaining meringue rectangle. Refrigerate for 1 hour. Serve torte sprinkled with raspberries and dusted with icing sugar.