Dessert to Impress

Hazelnut Meringue with Coffee Vino Cotto Butter Cream Recipe

Name: Hazelnut Meringue with Coffee Vino Cotto Butter Cream Recipe
Yield: 4
Ingredients: [HEADING]Cumquats[/HEADING]; 100g dried cumquats slices; 1/4 cup (60ml) Maggie Beer Verjuice; [HEADING]Meringue[/HEADING]; 4 free range egg whites; 1 1/2 cups (330g) caster sugar; 1/2 tspn Maggie Beer Verjuice; 1 cup (125g) ground hazelnuts, toasted lightly in a frying pan; [HEADING]Coffee Vino Cotto Butter Cream[/HEADING]; 100g unsalted butter; 3/4 cup (120g) icing sugar; 2 tbspn Maggie Beer Coffee Vino Cotto; [HEADING]To serve[/HEADING]; 200g crème fraiche

Maggie's hazelnut meringue is nutty and crunchy and she likes to serve it with a homemade coffee Vino Cotto, cream and crème fraîche.

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