Layered Meringue Torte
Ingredients:
4 ea Egg whites
1 cup caster sugar
1/2 cup chopped roasted hazelnuts
600 ml carton thickened cream
1 tbsp icing sugar
1/2 tsp vanilla extract
100 ml cream 3.381 oz
150 grams dark cooking chocolate, chopped = 5.29 oz
Process: Preheat oven to slow 150 degress C. Lightly grease and line 3 oven trays. Trace a 20cm circle on each. In clean dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy. Fold in the nuts. Divide mixture between trans, spreading to form 20cm flat discs. Bake for 15 min. Reduce oven to very slow 120 degree C. Bake for a further 50-60 min. until dried out. Cool in turned-off oven with door ajar. In a small saucepan, heat cream on medium heat until nearly boiling. Remove from heat. Stir in chocolate until smooth. Allow to cool and thicken. In a small bowl, beat crea, icing sugar and vanilla together until soft peaks form. Spread 2 meringues with ganache. Place on disc, chocolate side up, on serving plate. Top with half whipped cream. Repeat layers, finishing with a meringue disc. Top with spun toffee nest.
