Instructions: Line 2 baking sheets with nonstick baking parchment.

Draw a 230mm circle onto one sheet using a plate as a guide.

On the other sheet draw an 180mm circle. Turn the paper over.

To make the meringue spread the hazelnuts in a shallow baking tin and toast on the grid shelf on the floor of the roasting ovenfor 8 to 10 minutes turning from time to time.

Allow to cool then chop roughly.

Whisk the egg whites in a bowl until stiff but not dry.

Gradually whisk in half of the sugar a tbsp at a time whisking well between each addition until the meringue is stiff and shiny.

Carefully fold in the remaining sugar with the spice then fold in the chopped hazelnuts and white and plain chocolate.

Spoon the meringue onto the drawn circles then spread neatly into rounds. Bake in the simmering ovenfor about 3 1/2 hours until dry in the centre and the undersides are firm when tapped.

Alternatively cook in the plate WARMING ovenfor approximately 7 hours.

For the praline put the sugar in a small heavy based pan on the simmering plate for 5 to 10 minutes until the sugar is melted.

Transfer to the boiling plateand cook to a rich golden brown caramel tilting the pan from time to time; do not stir.

Add the toasted hazelnuts then pour onto an oiled baking sheet.

Leave to cool and harden.

Place the praline between 2 sheets of greaseproof paper (or in a strong polythene bag) and beat with a rolling pin until very coarsely crushed.

Carefully transfer the largest meringue round to a serving plate.

Whip the cream until softly peaking then spread over the meringue.

Scatter with the praline.

Top with the smaller meringue round and leave to stand for 1 to 2 hours.

Dust the top of the gateau with cocoa powder to serve.

Remember to switch the baking sheets around halfway through cooking the meringue rounds to ensure an even result. For convenience toast all the hazelnuts together then set aside 75g for the praline.Variation:Replace the praline with 350g fresh raspberries or sliced strawberries. Tiers of lightly spiced meringue laced with twotone chocolate pieces form a delicious case for lightly whipped cream and a hazelnut praline. For a lighter gateau replace half of the cream with thick greek style yogurt or fromage frais. You can also increase the amount of spice if you prefer a more intense flavour.

Serves 10

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