Chocolate Toffee Trifle

FOR THE MERINGUES:

1. Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form. Add sugar 2 TBSP at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stift, glossy peaks form. Add the vanilla and mix well.

2. Scoop a spoonful of the meringue mixture and push it with another spoon onto a tray lined with aluminum foil. Place the tray in a preheated 225°F oven, and bake for 45 minutes. Turn off oven and leave meringues in for another 45 minutes. (You can even put them in at night in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.)

3. Keep meringues in an airtight tin, and they'll stay fresh for many weeks.

FOR THE TRIFLE:

1. In a medium saucepan, add water and sprinkle the gelatin on top. Add 1/4 C sugar and dissolve over low heat. Stir in the chocolate until melted. Remove from heat and beat in egg yolks one at a time. Cool for 15 mins. Stir in the balsamic vinegar.
2. In a separate bowl, put the egg whites and salt. Beat until soft peaks form. Beat in 1/3 C sugar. Fold this into the chocolate mixture.
3. In a separate bowl, whip the cream and 1/4 C sugar to soft peaks. Fold half of the whipped cream into the chocolate mixture. Reserve the remaining whipped cream for the layering.

TO ASSEMBLE:

1. Place a layer of chocolate mousse in the bottom of the bowl. Sprinkle with some toffee pieces.
2. Next, carefully add a layer of the whipped cream, spreading to the edge to it shows on the outside. Top with crushed meringues and more toffee bits.
3. Add another layer of chocolate mousse, another layer of whipped cream.
4. Add more meringue and toffee.
5. Finish with a chocolate layer. On the top, just place a dollop of whipped cream and sprinkle with chocolate shavings.