Mocha filled hazelnut and chocolate meringue gateau

1 servings

Ingredients

Quantity Ingredient
5 mediums Size egg whites
275 grams Caster sugar; (9oz)
125 grams Shelled hazelnuts; roasted and roughly
; chopped (4oz)
75 grams White chocolate; roughly chopped
; (3oz)
75 grams Plain chocolate; roughly chopped
; (3oz)
1 250 gram tub mocha mascarpone
2 tablespoons Double cream; (2 to 3)
2 tablespoons Cocoa powder

Directions

FOR THE MERINGUE

FOR THE FILLING

TO DECORATE

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 1½ 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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