1 (80g) egg white
¼ cup caster sugar
Pinch cream of tartar
¼ cup hazelnuts, skinless
½ teaspoon cornflour
45g dark chocolate 70%
20g white chocolate
1 (80g) egg, separated
1 teaspoon instant coffee
¼ cup thickened cream
½ cup thickened cream
½ teaspoon instant coffee
2 teaspoons Marsala or Kahlua (optional)
¼ cup hazelnuts, skinless, roasted chopped
Viola Flower petals
Serves 2 (You will need 2 x (3 x 2 inch) deep ring molds for this recipe)
- For the hazelnut meringue, preheat oven to 130°C (265°F). Place hazelnuts in a food processor and blitz until a fine crumb. Beat the egg white and cream of tartar until soft peaks form. Gradually add sugar until mixture is thick and glossy. Fold in the cornflour and hazelnut meal and place mixture in a piping bag. You will need 2 x (3 x 2 inch) deep ring molds. On a paper lined baking tray, trace around 6 circles using the metal ring as a guide. Pipe or spread mixture inside the circles and bake for 40 minutes or until meringues are dry. Turn off the oven and leave to cool completely.
- For the mocha mousse, in a bowl melt white and dark chocolate carefully in the microwave or over a double boiler and cool slightly. In a bowl beat the egg white until soft peaks form. In another bowl beat cream until soft peaks form. Dissolve coffee in 1 teaspoon of warm water and add to the cream. Mix the egg yolk into the melted chocolate, then fold in the egg whites and then the whipped cream. Place in the fridge to chill for 10 minutes to thicken slightly.
- Trim meringues so they fit neatly in the deep-ring molds. Place molds on a baking paper lined tray and place a meringue disk in the bottom. Spoon some mousse on top then place a second disc on top, then mousse again and finish on the last meringue disc on top. Chill in the fridge for 3 hours.
- For the Marsala cream, beat cream until soft peaks form. Dissolve coffee in ½ teaspoon of warm water and add to the cream then fold in the Marsala or Kahlua. Carefully remove the rings and spread the sides and the top lightly with the coffee cream and place in the fridge until ready to serve.
Carefully place the dacquoise on 2 serving plates. Top with chopped hazelnuts and arrange flower petals and mint leaves around the plate and serve immediately.
*Skinless hazelnuts can be found in most supermarkets for easier preparation.