1. Whisk the egg whites until stiff.

2. Add the sugar a tablespoon at a time, whisking until the meringue is very stiff.

3. Whisk in the corn flour and vinegar, and then carefully fold in the hazelnuts.

4. Pile the meringue onto a baking sheet lined with silicone paper and spread into a 20cm round.

5. Hollow out the centre slightly.

6. Bake in a preheated cool oven, 150°C for one hour.

7. Leave to cool, peel off the paper and place on a serving dish.

8. Place the clementine segments in a shallow dish, sprinkle with the triple sec orange liqueur and leave for one hour.

9. Whip the creative base at medium speed for 3 minutes.

10. Add Major Clementine Fruit Base, double cream and the triple sec liqueur from the clementines and continue whipping for 1-2 minutes until well blended.

11. Spoon onto the meringue, spreading to the edges.

12. Arrange some kiwi fruit slices overlapping in a circle around the edge.

13. Lay the Clementine segments inside and finish with kiwi fruit in the centre.

14. Sprinkle with some grated chocolate.