Ingredients

• 4 large egg whites, preferably free-range or organic
• 200g unrefined golden caster sugar
• a pinch of sea salt
100g hazelnuts, skins removed
• 2 x 400g tins of halved pears, in syrup
optional: 2 pieces of stem ginger, thinly sliced
• 200g dark chocolate (minimum 70% cocoa solids)
• 400ml double cream
• 50g icing sugar, sifted
• 1 vanilla pod, halved and seeds scraped out
• zest of 1 orange

Description

This Dish, To Me, Is An Assembly Of Wonderful Sweet Friends. Having One Slab Of Meringue Means Serving It Is Dead Easy. Feel Free To Make Up Your Own Topping Combinations. Other Good Ones I Really Like Are Chestnut Purée Mixed With Cream And Chocolate, Or

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