Hazelnut and chocolate meringue cake
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- 100g toasted hazelnuts
- 375g caster sugar
- 7 large egg whites (save the yolks to use in another recipe)
- 1tsp cornflour
- ½tsp white wine vinegar
- 500g light mascarpone cheese
- 200g Asda Fat Free Greek Yogurt
- 100g dark chocolate, melted, plus extra for the chocolate curls
- 100g fresh raspberries
- Mint leaves, to decorate
Preheat the oven to 150C/130C Fan/Gas 2. Use a pencil to draw 3 circles on 3 separate pieces of baking paper: 20cm, 18cm and 16cm in diameter. Arrange each piece of paper, pencil-side down, on 2 or 3 baking trays.
In a processor, whizz the hazelnuts with 15g of the sugar until roughly broken down, but not too much as they will become oily.
Put the egg whites in a clean, dry bowl and beat with an electric whisk until thickened and stiff peaks form. Keep whisking on a high speed and add the rest of the sugar, 1tbsp at a time, until the peaks look glossy. Whisk in the cornflour and vinegar, then gently fold through ½ the hazelnuts.
Divide the meringue mixture between the 3 circles, spreading evenly inside the outlines. Add 60g of the cooled melted chocolate; drizzle evenly over the meringues, then swirl through to marble.
Bake the meringues for 1 hr or until cooked; to test, try to peel off the baking paper – it should come away from the meringue easily. Turn off the heat and leave to cool in the oven.
To make the filling, whip the mascarpone until thick and creamy. Add the yogurt and whip again.
Layer each meringue with generous amounts of the mascarpone mixture, then stack, with the largest meringue on the bottom and the smallest on top. Drizzle with the remaining melted chocolate, then decorate with a sprinkling of chocolate curls, the raspberries, mint sprigs and remaining hazelnuts.