Choc-Hazelnut and Caramel Meringue Stack

SERVES 12, PREP AND COOK: 2 HOURS, 30 MINS INGREDIENTS

6 egg whites, at room temperature 1½ cups caster sugar

600ml tub thickened cream 2 tsps vanilla extract

¹⁄³ cup chocolatehazelnut spread Roasted chopped hazelnuts, to serve SALTED CARAMEL 75g butter, chopped 1 cup brown sugar, firmly packed ½ cup thickened cream 1 tsp sea salt flakes

METHOD

1 Lightly grease four oven trays. Trace a 22cm circle onto each of four sheets baking paper. Place, trace side down, onto each tray.

2 Beat half the egg whites in the small bowl of an electric mixer until soft peaks form. Gradually add ¾ cup of the sugar, 1 tblsp at a time, beating until dissolved and mixture is thick and glossy.

3 Divide meringue between two of the circles on trays. Spread evenly to edges.

4 Cook in a very slow oven (120C) for about 1 hour and 10 minutes, or until dry and crisp. Turn off oven. Cool meringues in the oven with door ajar for 1 hour. Remove.

5 Repeat process with remaining egg whites and sugar to make two more meringues.

6 To make salted caramel, combine all ingredients in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until thickened. Transfer to a heatproof jug. (Makes 1¹⁄³ cups.) Cool.

7 Beat cream and vanilla in clean, small bowl of electric mixer until soft peaks form. Fold in chocolate spread until combined.

8 To assemble, spread 1 cup of the chocolate cream over one meringue. Drizzle with ¼ cup of the caramel. Repeat layering with remaining meringues, cream and caramel, finishing with a cream layer. Cover remaining caramel and reserve for serving.

9 Loosely cover meringue stack with plastic wrap. Refrigerate for 4 hours to soften slightly. To serve, drizzle reserved caramel over top. Decorate with hazelnuts.