Holiday Meringue Cake

Beat the egg whites, gradually adding sugar, until stiff.

Line a baking tin with wax paper and pour the beaten egg whites into the tin. Bake in an unpreheated oven, at a very low heat (200F) for 1-1/2 to 2 hours. Remove from oven, let cool a little and turn out. Remove the wax paper and cut the meringue lengthwise. (If meringue breaks the pieces can be rejoined when assembling the cake.)

To make filling, put 2 tablespoons of water, the butter and the chocolate chips in a saucepan. Stir over a low flame until melted.

Add brandy and nuts and stir gently, using a wooden spoon. Let cool, then add the egg yolks one at a time, stirring gently after each addition. Chill mixture, stirring every once in a while, until it thickens.

Place one half of the meringue on a serving dish, spread with the filling then cover with the other half. Decorate with chocolate syrup and chopped nuts, and place in freezer, to set.

The cake is best prepared several hours ahead and stored in the refrigerator.