1⁄2 cup hazelnuts
100 grams moist figs, finely chopped
100 grams dark chocolate, roughly chopped
finely grated zest 1 orange
4 egg whites
225 grams caster sugar
2 teaspoons cornflour, sifted
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
200 ml cream
150 ml thick plain yoghurt
any combination of fresh berries
1 mango, peeled and sliced
Preheat the oven to 180°C. Line a baking tray with baking paper and draw an oval 25 cm x 20 cm.
Put the hazelnuts in a baking dish and roast until golden and the skins are bursting. Place in a clean tea towel and rub vigorously to remove the skins. Cool then chop roughly.
Combine with the chocolate, figs and orange zest.
Reduce the oven temperature to 125°C. If your oven tends to be quite hot and browns easily, reduce the temperature to 100°C and cook the meringue for the longer time.
Whisk the egg whites to soft peaks then gradually add the sugar. Whisk until thick and glossy and the sugar is dissolved. Un-dissolved sugar will cause the meringue to weep.
Using a large metal spoon, fold in the hazelnut mixture, cornflour, vinegar and vanilla extract.
Spoon into the centre of the oval and spread into an even layer. Bake for 1 1⁄2 - 2 hours until crisp. Cool. The meringue can be made 1 day ahead and stored in an airtight container.
Topping: Softly whip the cream and fold in the yoghurt. Pile on top of the meringue, scatter over the fruit and garnish with mint leaves.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Tomato and Ricotta Salad with Citrus Gremolata and a Mushroom, Edamame Bean and Crouton Salad.