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Base
3 egg whites
4oz caster sugar
2 oz crushed hazelnuts

Topping
8 oz double (thick) cream 3 egg yolks
2 oz caster sugar
2 double Dime bars

Method

Toast hazelnuts in a dry, heavy-based frying pan, until brown. Leave to cool.

Whisk egg whites until it forms peaks. Gently fold in caster sugar. Add cooled nuts.

Draw a circle on baking parchment, between 8 and 10 inches in diameter. Fill circle with meringue. Bake at 140 C for 1 hour. Allow to cool.

Whip egg yolks and sugar together until almost white. Whip cream. Mix yolk mixture and cream together. Crush Dime bars and add to mixture. (Other extras can also be added at this point - use your imagination.)

Place a foil collar around the meringue (about 2" in depth). Pour topping inside.

Freeze for at least 2 hours. Remove from freezer 20 minutes before serving.

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