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Origin of dish:
UK
Type of cooking:
Oven
Preparation time: 30 minutes
Cooking time: 90 minutes
Ingredients (for 8 people) :Method: Preheat the oven to 110°C. Line two large baking sheets with non-stick baking paper and draw on three 20cm circles.
Grill the hazelnuts until golden then finely chop or grind in a liquidiser or food processor until similar to breadcrumbs, then mix with the cornflour.
Whisk the egg whites until the bowl can be turned upside down without the egg whites sliding. Gradually whisk in the sugar, a teaspoonful at a time, and continue whisking once all the sugar has been added for a minute or two until the meringue is very thick and glossy.
Fold in the finely chopped hazelnuts, then spoon the meringue into a large piping bag fitted with a 1cm plain piping tube and pipe three meringue circles, starting in the centre of each drawn circle. Alternatively, spoon the meringue onto the paper and spread with a round bladed knife.
Bake for 1 1/4 to 1 1/2 hours or until the meringue circles can be lifted easily from the paper. Leave to cool still on the paper.
When ready to serve, whisk the cream in a bowl until it forms very soft peaks, then fold in the fromage frais.
Transfer one of the meringues to a serving plate, spoon over one third of the cream mixture, then sprinkle with one third of the fruit and drizzle with a little of the chocolate.
Cover with a second meringue and repeat the layers ending with fruit, extra hazelnuts and drizzles of melted chocolate. |
