150g caster sugar
5 egg whites
1 tbsp Frangelico
85g hazelnut, roasted
85g dark chocolate, grated
125g blackberries (optional)
1 cup chilled whipping cream
3 tablespoons brown sugar
30ml espresso, cooled
Preheat the oven to 130°C.
Whisk the egg whites until soft peaks form. Gradually add the sugar and beat until the mixture is thick and glossy and doubled in size. Fold in the Frangelico.
Trace a circle onto two sheets of baking paper, then place each sheet on a baking tray. Divide the mixture into two equal portions and spread each portion neatly on the baking paper circle, to form two meringue rounds.
Bake the meringue rounds at 130°C for 45 minutes – 1 hour, or until slightly firm to the touch. Remove to wire racks to cool completely.
For the espresso cream, whip cream until thick. Add in brown sugar and continue to whip until fully dissolved. Fold in espresso.
In the food processor coarsely chop the roasted hazelnuts and grate the chocolate.
Spread ¾ of the espresso cream evenly on top of one of the meringue rounds and top with ¾ of the hazelnuts, chocolate and blackberries. Lay the other meringue on top and repeat the process with the remaining cream, hazelnuts, chocolate and blackberries.