Simon Rimmer served up a delicious chocolate hazelnut meringue stack on Sunday Brunch.
The ingredients for the meringues are: 150g of hazelnuts, 5g of sea salt, 7 egg whites, 375g of sugar and Half a teaspoon of white wine vinegar.
For the cream filling : 200g of 70% cocoa solid chocolate, 100g of light brown sugar, 60g of Nutella and 800ml of double cream.
Garnish with melted chocolate, crumbled Ferrero Rocher and more hazelnuts.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes