For the cake

1. Preheat the oven to 175C.
2. Lightly grease your cupcake liners and place in a tray.
3. In a large bowl, whisk the eggs on top speed until they have tripled in size (approx 6 minutes but this will depend on the power of your mixer).
4. Place the Nutella in a metal bowl with the vanilla extract and stir over a pan of boiling water until the Nutella softens. (You can also do this in a microwave – use a microwave safe bowl and heat for 1 minute, stirring every 15 seconds).
5. Turn the mixer down to low and drop spoonfuls of Nutella into the egg mixture. Repeat until all the nutella has been added and the Nutella is completely mixed in.
6. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure there is no Nutella sticking to them and stir a few times by hand.
7. Pour the Nutella mixture into the prepared cases, filling them about 3/4 full.
8. Bake for approx 15-20 minutes until a skewer inserted into a cake comes out clean.
9. The cakes will look lovely and round when they come out of the oven but they will collapse as they cool.
10. Once cool, add a spoonful of Nutella into each dip.

For the Meringue

1. Separate the eggs and place the whites in a clean, dry bowl.
2. Beat until the mixture forms stiff peaks.
3. Gradually add the sugar and beat until the mixture is thick and glossy.
4. Spoon or pipe this mixture onto the cakes.
5. Place under preheated grill for 1-2 minutes or until lightly toasted. Alternatively, use a culinary blow torch to lightly grill the meringue