- Meringue
- 50g crushed hazelnuts toasted and skinned
- 4 large egg whites
- 225g caster sugar
- Chocolate cream
- 100g plain chocolate
- 150ml crème fraiche
- 150ml double cream
Hazelnut and chocolate dacquoise
peter Jackson
9th November 2011
Hazelnut and chocolate dacquoise
oven 110oc
whip egg whites with sugar until stiff fold in hazelnuts spread over tray and bake for 2...
Ingredients
Method
oven 110oc
whip egg whites with sugar until stiff fold in hazelnuts spread over tray and bake for 2 hours leave to cool in the oven
melt the chocolate add the creme fraiche and whip the cream and fold in
Layer up meringue, cream, meringue , cream, meringue
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