6 egg whites

300g sugar

3 tbs cocoa powder

150g toasted, shelled and broken hazelnuts

1 tsp sherry vinegar

50g grated 70% cocoa solid choccy


400ml cream whipped with 1 vanilla pod and tbs sugar


200g chocolate hazelnut spread

100g butter

200ml double cream

30ml hazelnut liqueur


1. Preheat oven to 180

2. Beat egg whites until stiff peaks, then whisk in sugar 1 tbs at a time

3. Gently fold in the choc, cocoa, vinegar and nuts

4. Spoon onto greaseproof paper on a tray

5. Put into the oven and turn down to 150C immediately, then bake for about 45 minutes. Should be hard on the outside, chewy in the middle

6. Sauce – gently heat all the ingredients together, stirring occasionally

7. Serve 2 meringues with cream in the middle and sauce over the top