Ingredients:

Meringue

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

Filling

400ml cream whipped with 1 vanilla pod and tbs sugar

Sauce

200g chocolate hazelnut spread

100g butter

200ml double cream

30ml hazelnut liqueur

Method:

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