Hazelnut & coffee dacquoise

Name: Hazelnut & coffee dacquoise
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) -

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Heat the oven to 180C/160C fan/gas 4. For the meringue, tip all the nuts onto a baking tray and roast for 10-12 mins, shaking the tray halfway through cooking, until toasted. Leave to cool...

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