Chocolate hazelnut meringue with Frangelico cream

A delicious and gorgeous meringue - great for those who are gluten-free. This will keep for 2 days in the fridge.

Ingredients

300 g	Caster sugar
8	Free-range eggs, whites (Main)
1 Tbsp	Cornflour
1 Tbsp	Dutch cocoa powder
120 g	Roasted hazelnuts, skinned and lightly crushed
400 g	Dark chocolate
150 ml	Cream
30 ml	Dark rum

Frangelico cream

600 ml	Cream
½ cup	Icing sugar
30 ml	Frangelico liquer, up to 45 ml (Main)

Directions

1. Heat oven to 100C.
2. Whisk egg whites in a mixer, on medium to high speed until stiff.
3. Add sugar in 3 separate additions, whisking for 30 seconds between each addition.
4. Remove mixing bowl from mixer and add corn flour, cocoa and hazelnuts.
5. Gently fold ingredients together until just combined. Do not over-fold as it will knock out too much air.
6. Divide the mixture between 3 baking trays, lined with baking paper and marked out with a 28cm circle on each piece of paper.
7. Spread meringue mixture evenly around the circle with a spatula and bake in for 1½ hours.
8. Turn off oven and allow meringues to cool completely.
9. To assemble, melt chocolate pieces in a bowl over simmering water and remove from heat before stirring in cream and finally rum.
10. When the ganache is still slightly runny but almost set, pour half on the first meringue. Spread evenly over the meringue before placing the next meringue disc on top.
11. Pour on the last of the ganache and place the final meringue disc on top.
12. Allow 1 hour for the ganache to fully set before cutting.
13. Serve with Frangelico cream (made by whisking the cream, sugar and Frangelico together to form soft peaks) and a generous dust of Dutch cocoa powder and icing sugar.