Ingredients

• 4 free-range egg whites
• 100g/3½oz caster sugar
• 100g/3½oz shelled roasted hazelnuts
• chopped
• 220g/8oz caster sugar
• 100g/3½oz shelled hazelnuts
• 500ml/18fl oz double cream
• 1 vanilla pod
• seeds removed
• 25ml/1fl oz coffee
• 50g/1¾oz icing sugar
• sieved
• 500ml/18fl oz double cream
• 175g/6oz demerara sugar
• 175g/6oz butter
• 1 tbsp golden syrup
• 1 tbsp black treacle

Directions

• For the meringue
• preheat the oven to 100C/200F/Gas ½. Line two baking trays with baking parchment.
• Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the sugar and continue to whisk until stiff and glossy. Fold through the roasted chopped hazelnuts.
• Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 x 7.5cm/3in diameter circles onto the baking parchment on the baking trays. Pipe the meringue in a spiral to fill each circle.
• Transfer to the oven and cook for 20 minutes
• then turn the oven off but leave the meringues in there for at least two hours. When crisp
• remove from the oven and allow to cool completely.
• For the coffee and praline cream
• put the sugar in a pan and heat. Cook until the sugar has melted and caramelised to a golden-brown colour.
• Add the nuts to the caramel and swirl to combine and coat the nuts in caramel.
• Pour the caramel and nut mixture into a well-greased
• lined baking tray and leave to cool and set. Once set
• remove the mixture and break up into small pieces.
• Place the cream in a large mixing bowl and whisk until soft peaks form when the whisk is removed. Add the vanilla
• coffee
• icing sugar and nearly all of the praline
• leaving a little for the top
• and mix.
• For the toffee sauce
• pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
• To serve
• place a meringue disc onto each of six serving plates. Spread a little of the praline and cream mixture over them and then some sauce. Top with another meringue and the remaining cream and some sauce
• and then finish with a third meringue. Garnish with the remaining praline and the remaining sauce.