Hazelnut Cream Meringue
|Caster sugar||1 Cup (16 tbs)|
|Ground hazelnuts||1 Cup (16 tbs)|
|Thick cream||1 1⁄4 Cup (20 tbs)|
|Icing sugar||2 Tablespoon|
|Raspberries||1⁄4 Cup (4 tbs) (for serving)|
|Thick cream||3⁄4 Cup (12 tbs)|
|Dark chocolate||2 1⁄2 Ounce, grated (75 gram)|
|Nutella||1⁄2 Cup (8 tbs)|
1. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until mixture is thick and glossy. Fold in sifted cornflour and ground hazelnuts.
2. Divide mixture between two 22 cm / 8 3/4 in paper-lined, greased and floured cake pans, spreading mixture evenly over base. Bake in moderately low oven for 45 minutes. Cool cakes for 10 minutes before removing paper and turning onto a wire rack to cool.
3. To make filling, beat cream with cocoa and icing sugar until soft peaks form, spread one meringue with the cream, top with other meringue and dust with icing sugar.
4. To make sauce, combine cream, chocolate and Nutella in a small saucepan over low heat, stir constantly until ingredients are combined. Cool slightly and serve with meringue. You may like to serve with fresh raspberries.