INGREDIENTS

INSTRUCTIONS

A light, luscious hazelnut meringue cake with chocolate-coffee  filling
is a dream dessert after a buffer. To make a taller cake pipe  three
8-inch circles and fill as directed. This looks spectacular but  is
harder to cut. Preheat oven to 225F (110C). Line 2 baking sheets  with
parchment paper or foil. Draw a 10-inch circle on each sheet.  Turn
sheet over so pencil will not come off on meringue. Combine  hazelnut
and cornstarch making sure there are no lumps. Place egg  whites in
bowl of electric beater and whisk until soft peaks form.  Gradually
sprinkle in sugar, beating until stiff peaks form and  mixture is
glossy. Beat in lemon juice. Sprindle nut mixture over the  whites and
quickly fold in. Either gently spread or pipe meringue  into the two
circles. Place in oven and bake for 2 to 2 1/2 hours,  until meringue
is dry but not coloured. Cool on baking sheet. Remove  from parchment
paper and store at room temperature in an airtight tin  for up to three
weeks. MOCHA FILLING: Stir together coffee and Kahlua  until coffee is
dissolved. Beat whipping cream until it thickens and  holds its shape.
Beat in icing sugar and sifted cocoa. Add coffee  mixture and beat
until cream is stiff. Do not overbeat; cream should  be thick and
smooth. Refrigerate until ready to use. To assemble,  spread half of
cream on one layer. Top with second layer and  remainder of cream.
Decorate with chocolate curls, chocolate coated  coffee beans or spread
a doily on cream and sifted cocao over.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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