A light, luscious hazelnut meringue cake with chocolate-coffee filling is a
dream dessert after a buffer. To make a taller cake pipe three 8-inch
circles and fill as directed. This looks spectacular but is harder to cut.
Preheat oven to 225F (110C). Line 2 baking sheets with parchment paper or
foil. Draw a 10-inch circle on each sheet. Turn sheet over so pencil will
not come off on meringue. Combine hazelnut and cornstarch making sure there
are no lumps. Place egg whites in bowl of electric beater and whisk until
soft peaks form. Gradually sprinkle in sugar, beating until stiff peaks
form and mixture is glossy. Beat in lemon juice. Sprindle nut mixture over
the whites and quickly fold in. Either gently spread or pipe meringue into
the two circles. Place in oven and bake for 2 to 2 1/2 hours, until
meringue is dry but not coloured. Cool on baking sheet. Remove from
parchment paper and store at room temperature in an airtight tin for up to
three weeks. MOCHA FILLING: Stir together coffee and Kahlua until coffee is
dissolved. Beat whipping cream until it thickens and holds its shape. Beat
in icing sugar and sifted cocoa. Add coffee mixture and beat until cream is
stiff. Do not overbeat; cream should be thick and smooth. Refrigerate until
ready to use. To assemble, spread half of cream on one layer. Top with
second layer and remainder of cream. Decorate with chocolate curls,
chocolate coated coffee beans or spread a doily on cream and sifted cocao
over.