Hazelnut & coffee dacquoise - Master recipes

Ingredients

• 100g blanched, skinned hazelnuts -
• 100g blanched, skinned almonds -
• 100g icing sugar -
• 1 tbsp cornflour -
• 6 egg whites (use the yolks in the diplomat, below) -
• 200g caster sugar -
• 200g dark chocolate , chopped -
• 200ml double cream -
• 500ml milk -
• 300ml double cream , plus 100ml lightly whipped cream -
• 1 tbsp instant coffee granules -
• 1½ tsp vanilla extract -
• 6 tbsp cornflour -
• 100g caster sugar -
• 5 egg yolks -
• vegetable oil , for the tray -
• 150g caster sugar -
• gold leaf or edible gold lustre, to decorate (optional) -