Hazelnut meringue and chocolate torte

Serves 8-12 Desserts and puddings

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Method

To make the hazelnut meringue discs, put the egg whites in a bowl and whisk until the beaters leave a strong pattern in the foam. Start adding the sugar a little at a time so the mixture stiffens before adding more. Fold in the ground hazelnuts, followed by the vinegar.

Preheat the oven to 180C/ 350F/Gas 4. Line five baking sheets with baking paper and in pencil draw an 18cm circle on each. Divide the mixture evenly between each circle and smooth out to within a few millimetres of the pencilled edge. Bake for 10 minutes then swap the trays around on the shelves. Bake for 10 minutes more, lower the oven to 120C/250C/Gas1-2 and swap the trays again. After another 10 minutes, swap the trays around for a final 10 minutes. Remove from the oven to cool for 15 minutes (they should feel crisp), then gently peel off the paper and place the meringues on the clean reverse side. If there aren’t enough oven shelves, leave 2 in a cool place while the first ones bake.

For the filling and sides of the torte, melt the chocolate in a bowl over a pan of barely simmering water for 5 minutes (so the base doesn’t touch the water). Cool for 5 minutes and stir until smooth.

Mix the mascarpone and Marsala together until smooth. Stir in the chocolate followed by the cream, whisk until smooth. Remove a third of the mixture to a small bowl and reserve in a cool place, then fold the chopped candied peel and pistachios into the remaining mixture.

Line the base of an 18cm springform tin with cling film. When the meringue discs are cool put one upside down in the base of the lined tin (carefully trim the edges with a sharp knife to fit the tin if required). Add a quarter of the chocolate mixture with the chopped candied orange peel and pistachios mixed in, and smooth it out almost to the edge of the meringue disc. Continue to layer up in the same way except put the discs right-side up each time.

Carefully put the final fifth meringue disc on top and put in the freezer for about 4 hours (or longer, if making in advance). Unmould carefully, place on a tray and put the reserved chocolate mixture around the sides with a palette knife and smooth out to the edges. Refreeze until about 30 minutes before serving. When ready to serve, place in the fridge or cool place for about 11⁄2 hours.

To caramelise the hazelnuts, stick wooden toothpicks into each one and sit them on a baking tray lined with silicone paper. Dissolve the sugar and glucose in a small pan with 25ml water then bring to the boil until it turns a golden caramel. Remove from the heat and when it coats a hazelnut it’s ready. Dip each one into the caramel and lift straight up to create a long tail, hold it for a few seconds until it hardens and lay on the lined tray. Decorate the top of the torte with the caramelised nuts and pistachios to serve.