Hazelnut and coffee meringue torte

This hazelnut and coffee meringue torte is a wonderful dessert for chilly evenings or elegant dinner parties. Sophisticated, rich in flavour and simply irresistible, not a crumb will be left behind. The torte is made with two crisp hazelnut meringue layers filled with a delicate coffee mousse made with milk chocolate. Proof that simplicity can be truly spectacular.

To make things easier, the meringue layers can be baked up to 3 days in advance and stored in a dry place at room temperature. You’ll need a cake ring or the ring from a larger springform tin to assemble the torte.

Ingredients for the hazelnut meringue layers:

• 4 large egg whites
• 200 g caster sugar
• 100 g hazelnuts
• 1 tablespoon cornflour
• 2 teaspoons instant coffee + ½ tablespoon boiling water
• pinch of salt

All the ingredients should be at room temperature.

Dissolve the instant coffee in the boiling water and leave to cool.

Toast the hazelnuts in a dry frying pan or in the oven at 180°C, stirring occasionally. Rub off the brown skins by wrapping the nuts in a clean tea towel or paper towel and rubbing them together (the skins would give the meringue a slightly bitter flavour). Leave to cool completely, then grind in a food processor until they resemble a fine flour. Do not over-process, or the nuts will turn into a paste.

Line two large baking trays with baking paper and draw a 21 cm circle on each sheet.

Whisk the egg whites with the salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly until the meringue is thick and glossy. Fold in the ground hazelnuts, sifted cornflour and the cooled coffee. Spread the mixture evenly inside the two prepared circles.

Bake both trays at the same time at 150°C for 50–60 minutes, or until the meringue discs are crisp and dry both on top and underneath. If necessary, bake a little longer. The baked discs will be flatter than before baking. Remove from the oven and leave to cool completely.

Ingredients for the chocolate and coffee mousse:

• 1½ teaspoons (4.5 g) powdered gelatine
• 1½ tablespoons cold water
• 250 g milk chocolate, finely chopped
• 550 ml double cream, chilled
• 2 tablespoons Amaretto liqueur
• 5 teaspoons finely ground coffee

Place the chopped chocolate into a bowl.

In a small bowl, sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom.

Heat 180 ml of the double cream until almost boiling. Remove from the heat, add the bloomed gelatine and stir until dissolved. Immediately pour over the chopped chocolate and stir until smooth. Add the ground coffee and the Amaretto and mix well. Leave to cool, but keep the mixture fluid.

Whip the remaining 370 ml of chilled double cream until soft-medium peaks form. Fold one-third of the whipped cream into the cooled chocolate mixture. Gently fold in the remaining whipped cream until fully combined, taking care not to deflate the mousse.

To assemble:

Place one meringue layer inside a cake ring or the ring from a larger springform tin. Spoon the freshly prepared chocolate and coffee mousse over the meringue and smooth the surface. Top with the second meringue layer. Refrigerate for several hours until the mousse has fully set. Before serving, dust with icing sugar. Slice with a long serrated knife.

The hazelnut and coffee meringue torte should be stored in the refrigerator for up to 3 days. It is at its crispiest on the first day (and still excellent on the second), although it is also the most difficult to slice shortly after assembling.

Enjoy!

Recipe inspiration: DonnaHay.com.au, adapted.