2 hr 30
By Trish Deseine
An impressive dessert, made up of layers of meringue, hazelnut praline, chocolate ganache and coffee cream. Delectable!
MAKE THE MERINGUE. PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Grind the hazelnuts in a food processor, not too finely. Spread the ground hazelnuts on a baking tray and toast in the oven for