Chocolate and hazelnut meringueby liz hampshire |
| Preperation time: 40 mins Cooking time: 1 hour 30 mins Serves: 8 |
| Recipe Ingredients |
| Meringue: 25g cocoa powder; 150g icing sugar; 25g hazelnuts, roughly chopped; 5 large egg whites; 150g caster sugar; Filling: 25g custard powder; 3 large egg yolks; 300ml milk; 300g plain chocolate, broken into small pieces; 500g mascarpone; icing sugar for dusting. |
| Recipe Method |
| Preheat the oven to 150c/gas2. Draw 3 x 20cm
circles on 3 sheets of nonstick baking parchment and place on
baking sheets. Sift together the cocoa powder and icing sugar. Add the hazelnuts. Whisk the egg whites until almost stiff, then whisk in the sugar a tablespoon at a time, until stiff and glossy. Fold in the cocoa mixture and spread on the parchment within the circles. Bake in the oven for 1 hour 30 minutes. Meanwhile make the filling by blending the custard powder with the egg yolks and a little of the milk. Heat the remaining milk. Pour the hot milk onto the custard mixture and mix. Return to the pan and heat until very thick, stirring continuously to prevent lumps. Beat in two-thirds of the chocolate until it has melted, then add the mascarpone. Allow to cool then stir in the remaining chocolate pieces. Put a layer of meringue on a serving plate and spread with half the filling. Place another meringue on top and spread with the remaining filling. Roughly break up the remaining meringue and scatter the peices over the filling (or place the whole final meringue on top in one piece) dust with icing sugar. Chill for at least 4 hours. |
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