INGREDIENTS

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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