Instructions: For meringue, stir together the ground hazelnuts and cornstarch. In a large mixer bowl beat egg whites and cream of tartar till soft peaks form (tips curl). Gradually add the 3/4 cup sugar, beating at high speed till stiff peaks form (tips stand straight).

Fold in nut mixture. cover two baking sheets with foil or brown paper. Draw two 9-inch circles, spread the meringue over circles. Bake in a 375 F oven for 20 to 25 minutes or till crisp and golden brown. Cool. Peel off foil.

For buttercream, in a large mixer bowl stir together egg yolks, coffee crystals, and 2 teaspoons vanilla. Let stand 5 minutes. Stir in remaining 1/2 cup sugar and cocoa powder. Beat at high speed for 4 minutes. Add butter, 1 tablespoon at a time, beating at high speed till fluffy. Chill 1 hour to firm slightly.

In a mixing bowl beat whipping cream, the 2 tablespoons powdered sugar, and 1 teaspoon vanilla till soft peaks form; set aside. Put one meringue layer on a serving plate. Pipe half of the buttercream mixture in a border around the outside edge of the meringue. Fill the center with whipped cream. Top with the second mergingue layer. Sprinkle lightly with powdered sugar. Pipe the remaining buttercream around the edge. Chill at least overnight.

Makes 8 to 10 servings.

No nutritional info. was given.

* To toast hazelnuts, spread the nuts in a single layer on a cookie sheet and bake in a 350 F degree oven for 10-15 minutes.

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