Merry Berry Jam and Chocolate, Hazelnut, Meringue Torte

Arrange oven racks to fit 2 baking trays so that they are not too close to the bottom or top elements of the oven. Pre heat oven to 120°C on the baking setting or 110°C fan forced.

Line 2 large baking trays with baking paper. Trace 2 x 16cm diameter circles on each baking sheet so you have a total of 4 circles to fill with the meringue mixture.

Using a stand mixer or a handheld electric whisk, beat the egg whites until they are thick, glossy and hold firm peaks. Reduce speed and gradually whisk in caster sugar. Make sure it has no lumps before using.

Remove bowl from stand and gently fold in hazelnut meal, grated chocolate, and cocoa powder. Divide the mixture between the 4 circles on the baking trays and smooth out to fill each circle. 

Place in preheated oven for 50 minutes. Turn off oven leaving the door shut and the trays inside to cool for a further hour, (they can be left in the turned off oven overnight). For a softer, chewier meringue remove from oven to cool.

Before assembling mix Beerenberg Merry Berry Jam and creams. Melt chocolate and cream and whisk together until smooth and shiny, the ganache will set so do this just before using. 

To assemble, place your first meringue layer on a serving plate or stand. Spread ¼ of the Merry Berry Jam cream over the base and drizzle with ¼ of the chocolate ganache. Repeat with the reaming 3 layers.

For the final layer top the cream and ganache with fresh Beerenberg strawberries and grated chocolate.

Allow to sit for 10-15 minutes before serving for the meringue to absorb some of the cream and ganache.

NOTES:

The meringue torte bases can be made a week in advance. Allow to cool completely before storing in airtight containers in a cool, dry environment (not the fridge).

The Merry Berry Jam cream can also be made a day or two in advance.

If you are taking to an event, it is best to assemble when you get there. 

If you would like to cut neat slices, assemble, allow to sit for 10 minutes, then place in the freezer for 10-15 minutes before cutting.