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Prep time: 20 mins Cooking time: 35 mins Serves: 8-10
Ingredients
200gEgg Whites
350g Caster Sugar
20g Plain Flour
50g Almond Meal
1tsp Expresso Coffee
100g Crush Hazelnuts
200g Chocolate Eggs or dark chocolate
50g Butter
200m Double Cream
250g Spreadable Cream Cheese
1tsp Expresso coffee
200ml Double Cream
2 Tbsp Cocoa Powder
Method
Preheat the oven to 180°C.
Beat the egg whites on medium speed for approx. 3mins until medium peaks. Then start adding the sugar 2 Tbsp at the time every half a minute until glossy and hard peaks forms.
Add the coffee, then add the flour and fold through the almond meal. Mix well with silicon spoon and spread all over on a baking tray lined with baking paper. Place into the oven for 10mins and turn down to 150°C. Let it cook for further 20mins.
Meanwhile, crush the hazelnuts using a food processor.
Roughly chop the chocolate into small pieces and place them into a heatproof bowl. Cut the butter into small cubes and add to the bowl. Place the bowl on a Bain Marie and let it melt stirring occasionally. Once melted, mix in 200ml of cream and set aside on a cool place.
In a separate bowl, add the cream cheese and the remaining cream, remaining 1Tbsp of the expresso coffee and mix to combined. Set aside in the fridge.
Remove the meringue spread from the oven and set aside on a rack to cool for 10mins. Then place another baking paper sheet on top and flip over the meringue.
Once cool, spread the chocolate reserving couple of tablespoons for garnishing, follow by the cream cheese mixture. Sprinkle with some more chopped hazelnuts.
Carefully start rolling the meringue getting help from the baking paper until fully cylindrical shape. Then refrigerated until is set to cut.
Remove from fridge and drizzle with the reserved melted chocolate and sprinkle with some more chopped hazelnuts. Cut into slices and serve chill.
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