Simon Rimmer served up nutty hazelnut meringues with chocolate sauce for the Shorts family on Eat the Week with Iceland.
The ingredients for the meringue are: 6 egg whites, 300g sugar, 3 tbs cocoa powder, 150g toasted, shelled and broken hazelnuts, 1 tsp sherry vinegar, 50g grated 70% cocoa solid choccy.
For the filling: 400ml cream whipped with 1 vanilla pod and tbs sugar.
For the chocolate sauce: 200g chocolate hazelnut spread, 100g butter, 200ml double cream and 30ml hazelnut liqueur.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.