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Poh Ling Yeow’s choc-hazelnut and berry meringue torte recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Impress with a luscious chocolate-hazelnut and berry meringue torte - a crowd pleaser!
Ingredients:
  • 6 Free Range Egg whites
  • 300g caster sugar
  • 135g hazelnut meal
  • 1 tsp white vinegar
  • 250g strawberries, halved
  • 125g fresh or frozen blackberries
  • 125g fresh or frozen raspberries
  • 300ml thickened cream
  • 300ml full-cream milk
  • 6 Free Range Egg yolks
  • 100g caster sugar
  • 20.00 gm cocoa powder
  • 10.00 gm cornflour
  • Pinch of salt
  • 100g 70% cocoa dark chocolate, chopped
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 130°C fan-forced. Line 2-3 baking trays with parchment paper. Trace three 20cm circles on the paper and flip it over.
  • Whisk egg whites in a clean, dry bowl using an electric mixer until medium peaks form. Gradually add sugar, one heaped dessertspoonful at a time, beating well after each addition until mixture is very stiff and glossy. Gently fold in hazelnut meal and vinegar until almost combined.
  • Spread the mixture into three equal discs following the circles on the trays. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.
  • In a large microwave-safe bowl, combine the cream and milk. Microwave on high for 3-4 minutes to make the chocolate custard.
  • As the milk mixture warms up, combine the egg yolks and sugar in a bowl until smooth. Mix in the cocoa powder, cornflour, and salt until well blended.
  • Combine the egg mixture with the hot milk mixture and whisk vigorously. Microwave in 2-minute intervals, stirring each time, until the custard thickens. Stir in the chocolate and vanilla until smooth. Scrape down the sides of the bowl with a spatula, cover the custard with plastic wrap, and let it cool completely.
  • On a serving plate, stack meringue disc, chocolate custard, and berries in layers. Repeat with remaining ingredients. Serve immediately for a delicious treat.

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