Mocha Meringues With Jameson Whiskey Cream, Chocolate Sauce And Toasted Hazelnuts

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Donal Skehan


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250 g icing sugar

4 egg whites

2 teaspoons of cornflour

1 teaspoon of white wine vinegar

10 g of good quality cocoa powder

2 teaspoons of instant espresso powder

60 g of chopped toasted hazelnuts

30 g caster sugar

60 ml of water

50 g of good quality dark chocolate, finely chopped

1 teaspoon of cocoa powder

1/2 teaspoon of espresso powder

375 ml of cream

3 tablespoons of Jameson whiskey

3 tablespoons of icing sugar

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