Prep time: 20 mins  
Cooking time: 35 mins 
Serves: 8-10

Ingredients 

• 200g Egg Whites  
• 350g Caster Sugar 
• 20g Plain Flour  
• 50g Almond Meal  
• 1tsp Expresso Coffee 
• 100g Crush Hazelnuts  
• 200g Chocolate Eggs or dark chocolate 
• 50g Butter 
• 200m Double Cream  
• 250g Spreadable Cream Cheese 
• 1tsp Expresso coffee 
• 200ml Double Cream  
• 2 Tbsp Cocoa Powder 

Method 

1. Preheat the oven to 180°C. 

2. Beat the egg whites on medium speed for approx. 3mins until medium peaks. Then start adding the sugar 2 Tbsp at the time every half a minute until glossy and hard peaks forms.  

3. Add the coffee, then add the flour and fold through the almond meal. Mix well with silicon spoon and spread all over on a baking tray lined with baking paper. Place into the oven for 10mins and turn down to 150°C. Let it cook for further 20mins. 

4. Meanwhile, crush the hazelnuts using a food processor.  

5. Roughly chop the chocolate into small pieces and place them into a heatproof bowl. Cut the butter into small cubes and add to the bowl. Place the bowl on a Bain Marie and let it melt stirring occasionally. Once melted, mix in 200ml of cream and set aside on a cool place. 

6. In a separate bowl, add the cream cheese and the remaining cream, remaining 1Tbsp of the expresso coffee and mix to combined. Set aside in the fridge. 

7. Remove the meringue spread from the oven and set aside on a rack to cool for 10mins. Then place another baking paper sheet on top and flip over the meringue.  

8. Once cool, spread the chocolate reserving couple of tablespoons for garnishing, follow by the cream cheese mixture. Sprinkle with some more chopped hazelnuts. 

9. Carefully start rolling the meringue getting help from the baking paper until fully cylindrical shape. Then refrigerated until is set to cut. 

10. Remove from fridge and drizzle with the reserved melted chocolate and sprinkle with some more chopped hazelnuts. Cut into slices and serve chill.