November 13, 2010





  • 4 large egg whites
  • 225g caster sugar
  • 110g hazelnuts
  • 1 pint cream
  • 200g dark chocolate


Here are some extra tips for you:

I like to keep vanilla pods in my caster sugar jar.  This gives the sugar a nice gentle vanilla flavour.  The pods last for years...

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.