This cake can be made up to the end of Step 3, then kept in a tin for up to 3 days. Follow Step 4 to serve.
Heat oven to 190C/170C fan/gas 5.
Line 2 x 20cm sandwich tins with foil,
then lightly oil the foil. Whizz the nuts
in a processor until finely ground.
Whisk the egg whites in a bowl until
they form stiff peaks. Whisk in most of
the sugar, a spoonful at a time, until the
mixture is stiff and glossy. Stir the rest
of the sugar into the nuts, then fold into
the meringue with the vinegar. Divide
between the tins and level the tops.
Bake for 40-45 mins until firm, then
cool in the oven. When the meringues
are cold, carefully peel off the foil.
To serve, whisk the cream, icing sugar
and Baileys together until softly stiff. Put
one of the meringues, top-side down, on
a plate, then spread with the cream and
scatter over the raspberries. Put the
other meringue layer on top and dust
generously with icing sugar.