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Method
Step 1
Preheat oven to 130°C fan-forced. Line 2-3 baking trays with baking paper. Draw three 20cm circles on the paper and turn paper over.
Step 2
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Add the sugar, 1 heaped dessertspoonful at a time, beating well after each addition, until the mixture is very stiff and glossy. Gently fold in the hazelnut meal and vinegar until almost combined.
Step 3
Using the circles as a guide, spread the mixture in three even discs on the prepared trays. Bake for 1 hour. Turn oven off. Leave meringue discs in the closed oven to cool completely.
Step 4
Meanwhile, to make the chocolate custard, combine the cream and milk in a large microwave-safe bowl. Heat in microwave on high for 3-4 mins.
Step 5
While the milk mixture is heating, whisk the egg yolks and sugar in a bowl until well combined. Whisk in the cocoa powder, cornflour and salt until smooth.
Step 6
Add the egg mixture to the hot milk mixture and whisk well to combine. Heat in microwave, whisking every 2 mins, until the custard thickens. Add the chocolate and vanilla and whisk until smooth. Use a spatula to scrape down the side of the bowl, then cover the surface of the custard with plastic wrap and set aside to cool completely.
Step 7
Place 1 meringue disc on a serving plate. Spread with one-third of the chocolate custard. Top with one-third of the berries. Continue layering with remaining meringue discs, chocolate custard and berries. Serve immediately.
Preheat oven to 130°C fan-forced. Line 2-3 baking trays with baking paper. Draw three 20cm circles on thepaper and turn paper over.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Add the sugar, 1heaped dessertspoonful at a time, beating well after each addition, until the mixture is very stiff and glossy. Gently fold in the hazelnut meal and vinegar until almost combined.
Meanwhile, to make the chocolate custard, combine the cream and milk ina large microwave-safe bowl. Heat in microwave on high for 3-4 mins.
Add the egg mixture to the hot milk mixture and whisk well to combine. Heat in microwave, whisking every 2mins, untilthe custard thickens. Add the chocolate and vanilla and whisk until smooth. Use a spatula to scrape down the side of the bowl, then cover the surface of the custard with plastic wrap and set aside to coolcompletely.
Poh Ling Yeow shares her recipe for a showstopping dessert that layers hazelnut meringue, chocolate custard and fresh berries.
Method
Step 1
Preheat oven to 130°C fan-forced. Line 2-3 baking trays with baking paper. Draw three 20cm circles on the paper and turn paper over.
Step 2
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Add the sugar, 1 heaped dessertspoonful at a time, beating well after each addition, until the mixture is very stiff and glossy. Gently fold in the hazelnut meal and vinegar until almost combined.
Step 3
Using the circles as a guide, spread the mixture in three even discs on the prepared trays. Bake for 1 hour. Turn oven off. Leave meringue discs in the closed oven to cool completely.
Step 4
Meanwhile, to make the chocolate custard, combine the cream and milk in a large microwave-safe bowl. Heat in microwave on high for 3-4 mins.
Step 5
While the milk mixture is heating, whisk the egg yolks and sugar in a bowl until well combined. Whisk in the cocoa powder, cornflour and salt until smooth.
Step 6
Add the egg mixture to the hot milk mixture and whisk well to combine. Heat in microwave, whisking every 2 mins, until the custard thickens. Add the chocolate and vanilla and whisk until smooth. Use a spatula to scrape down the side of the bowl, then cover the surface of the custard with plastic wrap and set aside to cool completely.
Step 7
Place 1 meringue disc on a serving plate. Spread with one-third of the chocolate custard. Top with one-third of the berries. Continue layering with remaining meringue discs, chocolate custard and berries. Serve immediately.
Preheat oven to 130°C fan-forced. Line 2-3 baking trays with baking paper. Draw three 20cm circles on thepaper and turn paper over.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Add the sugar, 1heaped dessertspoonful at a time, beating well after each addition, until the mixture is very stiff and glossy. Gently fold in the hazelnut meal and vinegar until almost combined.
Meanwhile, to make the chocolate custard, combine the cream and milk ina large microwave-safe bowl. Heat in microwave on high for 3-4 mins.
Add the egg mixture to the hot milk mixture and whisk well to combine. Heat in microwave, whisking every 2mins, untilthe custard thickens. Add the chocolate and vanilla and whisk until smooth. Use a spatula to scrape down the side of the bowl, then cover the surface of the custard with plastic wrap and set aside to coolcompletely.
