Coffee and Hazelnut Meringue

Officially titled a "Vacherin", this is a fabulously nutty triple decker confection of coffee meringue and cream..... A tweak on the chocolate and hazelnut meringue, I made this for a recent party, and it went, very quickly indeed!  Try to find blanched hazelnuts, but if you can't, the skins come off when the whole ones are toasted (although some had to have a little bit of help).   If you don't have Camp coffee (amazing stuff), substitute with strong instant coffee.  I assembled this just before the party started, and it was deliciously gooey by pudding time!

Coffee and Hazelnut Meringue

Coffee and Hazelnut Meringue

6oz/170g shelled hazelnuts, preferably blanched

6 large egg whites

10oz/280g caster sugar

1 ½ tbsp “Camp” coffee essence

½ tsp vanilla

2tsp cornflour

1 pint/16floz double cream

2 tbsp “Camp” coffee essence

1 tub crème fraiche

1 punnet fresh raspberries (4oz/100g)

Preheat the oven to 130 deg C.   Toast the hazelnuts in a heavy-based pan.  Don’t use any oil, just keep moving them about until they are browned.  If they are not blanched, the skins will come off as they cook.  This will take at least 5 minutes.  When they are cooled, chop them up, but not too small – you want a bit of bite!

Inscribe 10” circles on three pieces of baking parchment to act as a guide (or put a 10” circular tin base underneath each one as you load on the meringue), and place on three baking trays.   Then whisk up the egg whites until stiff, adding the sugar gradually, plus the essences and cornflour.  If you can’t taste enough coffee, add a little more essence.    Fold about half of the hazelnuts into the mix, and spread it equally onto the three circles. 

Bake the meringues until they are not soft and squidgy – this can take up to an hour and a half, as the coffee essence makes them extra soft.   If they start to go too brown, cover with a layer of foil.    Cool.

To assemble, whip the cream, add the crème fraiche and coffee essence.  Peel the parchment off the meringues, and stack in layers with the cream, adding more of the hazelnuts as you go.  Remember to keep some for the top!  Top with raspberries and remaining hazelnuts and sprinkle with icing sugar.    

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