Preheat the oven to 110˚C (90˚C fan assisted oven, 225˚F, gas mark ¼). Line  2 baking trays with baking parchment. Break up the Extra Dark Chocolate into pieces and put in a small heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes to cool.

Meanwhile, make up the Egg White Powder as directed in a large grease-free bowl.

Whisk until very stiff and dry. Gradually whisk in the caster sugar in 4 batches, adding the Vanilla Extract with the last batch of sugar, to make a thick, glossy meringue.

Scrape and drizzle a little of the melted chocolate over the top of the meringue using a spatula. Using a large metal spoon, gently turn the spoon over in the meringue a couple of times to gently marble it through the meringue, and then lift out a large scoop.

Place on one of the baking trays in a rounded mound about 5cm (2inch) high. Repeat the drizzling, folding and scooping of the meringue to make 6 mounds in total – 3 per tray. Note: avoid mixing too much of the chocolate into the meringue at the beginning, it is easier to get a more consistent result by adding it gradually.

Using the back of a wetted teaspoon, press the centre of each mound down to make a nest shape approx. 10cm (4inch) diameter. Bake in the oven for about 2 hours until the meringues are crisp on the outside and pale in colour. Transfer to a wire rack to cool completely.

To decorate, just before serving, whip the cream until just peaking. Squeeze a generous amount of Chocolate Easy Fill in the centre of each nest and top with a dollop of cream and some fruit. Drizzle with more Chocolate Easy Fill Cake Centre and decorate with mint. Your meringue nests are now ready to serve and enjoy!