| 1 | A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer. |
| 2 | To make a taller cake pipe three 8-inch circles and fill as directed. |
| 3 | This looks spectacular but is harder to cut. |
| 4 | Preheat oven to 225f (110c). |
| 5 | Line 2 baking sheets with parchment paper or foil. |
| 6 | Draw a 10-inch circle on each sheet. |
| 7 | Turn sheet over so pencil will not come off on meringue. |
| 8 | Combine hazelnut and cornstarch making sure there are no lumps. |
| 9 | Place egg whites in bowl of electric beater and whisk until soft peaks form. |
| 10 | Gradually sprinkle in sugar, beating until stiff peaks form and mixture is glossy. |
| 11 | Beat in lemon juice. |
| 12 | Sprindle nut mixture over the whites and quickly fold in. either gently spread or pipe meringue into the two circles. |
| 13 | Place in oven and bake for 2 to 2 ?hours, until meringue is dry but not coloured. |
| 14 | Cool on baking sheet. |
| 15 | Remove from parchment paper and store at room temperature in an airtight tin for up to three weeks. |
| 16 | Mocha filling: stir together coffee and kahlua until coffee is dissolved. |
| 17 | Beat whipping cream until it thickens and holds its shape. |
| 18 | Beat in icing sugar and sifted cocoa. |
| 19 | Add coffee mixture and beat until cream is stiff. |
| 20 | Do not overbeat; cream should be thick and smooth. |
| 21 | Refrigerate until ready to use. |
| 22 | To assemble, spread half of cream on one layer. |
| 23 | Top with second layer and remainder of cream. |
| 24 | Decorate with chocolate curls, chocolate coated coffee beans or spread a doily on cream and sifted cocao over. |
