Hazelnut & Chocolate Meringues with Coffee Cream, Kahlúa Syrup & Dark Chocolate Miso Sauce

Preheat the oven to 130°C fan. Line two large baking trays with parchment paper.

Whisk the egg whites until soft peaks form. Gradually add the brown and caster sugars, one spoonful at a time, whisking continuously until thick and glossy. Beat in the cream of tartar. Gently fold in the Frangelico liqueur.

Spoon the mixture into rustic rounds on the trays. Bake for 1 hour, then turn off the oven and leave the meringues inside with the door ajar for at least another hour to cool and crisp.

Combine the Kahlúa and sugar in a small saucepan. Bring to the boil, then reduce to a simmer for about 8–10 minutes, until the syrup thickens and becomes glossy. Pour into a clean glass jar and allow to cool.

Whip the cream until softly billowy. Fold in the vanilla custard, then stir through the Camp coffee essence to taste. Chill until ready to serve.

Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Once smooth, stir in the miso paste until glossy. Keep warm or serve at room temperature.

Toast the hazelnuts in a dry frying pan over medium heat until golden and fragrant. Roughly chop and set aside.

Place a meringue on each plate. Add a generous spoonful of coffee cream, drizzle with the dark chocolate miso sauce, then a little Kahlúa syrup. Scatter with toasted hazelnuts — or for extra crunch, add crushed Maltesers.

For a softer, fruitier note, serve with diced poached pears or well-drained tinned pears.