Mocha Meringue Cake | Donna Hay

Ingredients

• 2 teaspoons good-quality instant coffee granules
• ½ teaspoon boiling water
• 1 tablespoon cornflour (cornstarch)
• 1 cup (100g) hazelnut meal (ground hazelnuts)
• 150ml eggwhite (about 4 eggs), at room temperature
• 1½ cups (240g) icing (confectioner’s) sugar, sifted, plus extra for dusting
• ½ cup (125ml) single (pouring) cream
• ¼ cup (15g) good-quality instant coffee granules
• 300g white chocolate, finely chopped
• 100g dark chocolate, finely chopped
• 4 egg yolks
• 2 eggwhites
• 1½ cups (375ml) double (thick) cream, whipped