Dessert to Impress

Hazelnut Meringue with Coffee Vino Cotto Butter Cream Recipe

Name: Hazelnut Meringue with Coffee Vino Cotto Butter Cream Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: Cumquats; 100g dried cumquats slices; 1/4 cup (60ml) Maggie Beer Verjuice; Meringue; 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; Coffee Vino Cotto Butter Cream; 100g unsalted butter; 3/4 cup (120g) icing sugar; 2 tbspn Maggie Beer Coffee Vino Cotto; To serve; 200g crème fraiche