Japonaise Traybake

Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a Swiss roll tin with non-stick baking paper.

Whisk the egg whites with the cream of tartar until stiff then whisk in the caster sugar a tablespoon at a time. Fold in the ground almonds then spread the mixture onto the Swiss roll tray in an even layer.

Bake for 15 minutes then leave to cool completely.

Bring the cream to simmering point then pour it over the chocolate. Stir until smooth then leave to cool until thick enough to pipe.

Put the sugar in a heavy-bottomed saucepan and heat gently, without stirring, until it starts to melt round the edges. Continue to cook, swirling the pan occasionally, until the sugar has all dissolved and the caramel is golden.

Spread the nuts out on a baking tray lined with a non-stick baking mat and drizzle the caramel all over the top. Leave to cool then break it up with your fingers.