Espresso meringuerol with hazelnut cream

Name: espresso meringuerol with hazelnut cream
Cook time: 35 min
Total time: 155 min
Yield: 10
Ingredients: 95 g unroasted hazelnuts; 4 medium sized egg; 250 g fine cristalsugar; 2 espresso stick pack 25 pieces; 1 el water hot; 1 tl cornstarch; 5 el Frangelico hazelnut liqueur; 250 g mascarpone soft cream cheese; 125 ml fresh cream; 50 g dark chocolate 72% bar 100 g; 1 el silvery soft pearl; 2 el goldberries fruit, container 140 g

Hazelnut cream and meringue find each other in this dessert with allure.

Ingredients

Kitchen Stuff

1 baking paper
1 hand mixer
1 baking tin (25 x 35 cm)

Directions

Preheat the oven to 160 ° C.
Line the baking tin with parchment paper and let the paper protrude 1 cm above the edge.
Roast the hazelnuts in a frying pan without oil or butter in 3 min. Golden brown. Allow to cool on a plate and chop coarsely. Keep 1 t behind for the garnish.
Split the eggs. Beat the proteins in a bowl with a hand mixer. Add the sugar spoon to spoon, keep hitting until you have shiny peaks.
Mix the espresso powder with the hot water. Fold the hazelnuts, espresso and cornstarch quickly through the egg whites.
Spread over the baking tin and bake in the center of the oven for about 30 minutes until done.
Take out of the oven. Put the baking tin with the meringue on a rack and allow to cool completely in 1½ hours.
Stir the Frangelico and mascarpone to a smooth mixture. Beat the whipped cream and spatula through. Leave 4 t of the cream for the garnish.
Turn the meringue, brush with mascarpone cream and roll. Leave to harden in the refrigerator until use.
Chop the chocolate coarsely and melt au bain-marie. Brush the meringuerol with the rest of the cream.
Zigzag with a fork the melted chocolate over it. Sprinkle with the reserved hazelnuts, the pearls and the golden berries. Yummy! .