- 4 egg whites
pinch of salt
200g caster sugar
- 2 handfuls of hazelnuts
- 1 large or 2 small tins of pears
- 200g dark chocolate
zest from ½ orange
2 pieces candied ginger (condenced ginger)
- 2 dl double cream
1 vanilla pod, seeds scraped out
1tbsp icing sugar
Preheat oven to 150˚C. Whisk the egg whites with a pinch of salt and gradually add the caster sugar. Whisk untill it forms stiff peaks. Spread on a baking sheet and bake for 60 minutes. When ready, set aside to cool.
Roast the hazelnuts in the oven for 10 minutes.
Melt the chocolate over simmering water and add the orange zest and chopped ginger.
Whip the cream with the vanilla seeds and icing sugar.