1. Set the oven at 200 degrees. Line a baking sheet with parchment paper. Use a pot lid or round cake pan to draw a 10-inch circle on the parchment with a Sharpie or pencil.

Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other. Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.

Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). ... Spoon into the cooled meringue cake shell.

Draw a rectangle with pencil on the paper 25 x 15 cm. Spread or pipe the meringue in between the two rectangles. Bake for an hour or until crisp. Cool. Vanilla Cream. 250g mascarpone 150ml double ...