| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | Size egg whites | |
| 275 | g | Caster sugar, 9oz |
| 125 | g | Shelled hazelnuts, roasted |
| and roughly | ||
| chopped 4oz | ||
| 75 | g | White chocolate, roughly |
| chopped | ||
| 3oz | ||
| 75 | g | Plain chocolate, roughly |
| 1 | 250 gram tub mocha | |
| mascarpone | ||
| 2 | T | Double cream, 2 to 3 |
| 2 | T | Cocoa powder |
INSTRUCTIONS
Preheat oven to 140 C, 275 F, Gas Mark 1. Line 2 baking sheets with non-stick baking parchment and draw a 23cm (9 inch) circle onto each sheet. Whisk the egg whites in a bowl until stiff but not dry. Gradually whisk in the sugar, a tablespoon at a time, whisking well between each addition. Then carefully fold in the chopped hazelnuts and chocolate. Spoon the meringue onto the circles, then spread neatly into rounds. Bake for approximately 1 1/2 hours or until dry and the undersides are firm when tapped. Turn off the oven and leave to cool in the oven. To make the filling: In a bowl combine the mascarpone with the cream to make a loose mixture, spread over the base of one of the meringue discs and sandwich together with the remaining disc. Dust with cocoa powder and serve. Converted by MC_Buster. NOTES : A wonderful combination of hazelnut and chocolate meringue sandwiched together with creamy mocha flavoured mascarpone. Converted by MM_Buster v2.0l.
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