Caramel Vacherin Recipe

4 egg whites
225 g/8 oz/1 cup soft brown sugar

50 g/2 oz hazelnuts, chopped

300 ml double (heavy) cream
A few whole hazelnuts to decorate

Method:

Whisk the egg whites until they hold soft peaks. Gradually whisk in the sugar until stiff and glossy. Spoon the meringue into a piping bag fitted with a plain 1 cm/0.5 in nozzle (tip) and pipe two 23 cm/9 in spirals of meringue on to a greased and lined baking (cookie) sheet. Sprinkle with 15 ml/ 1 tbsp of chopped nuts and bake in a preheated oven at 120°C/250°F/gas mark 1/2 for 2 hours until crisp. Transfer to a wire rack to cool.

Whip the cream until stiff, then fold in the remaining nuts. Use most of the cream to sandwich the meringue rounds together, then decorate with the remaining cream and top with the whole hazelnuts.