You are here

Hazelnut Cream Meringue

sweet.chef's picture
Ingredients
  Egg whites 6
  Caster sugar 1 Cup (16 tbs)
  Cornflour 2 Tablespoon
  Ground hazelnuts 1 Cup (16 tbs)
  Thick cream 1 1⁄4 Cup (20 tbs)
  Cocoa 2 Tablespoon
  Icing sugar 2 Tablespoon
  Raspberries 1⁄4 Cup (4 tbs) (for serving)
For sauce
  Thick cream 3⁄4 Cup (12 tbs)
  Dark chocolate 2 1⁄2 Ounce, grated (75 gram)
  Nutella 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Hazelnut
Interest: 
Healthy
Cook Time: 
45 Minutes

Rate It

Your rating: None
4.38
Average: 4.4 (15 votes)