3 egg yolks
2 tablespoons caster sugar
1 teaspoon vanilla extract
1 teaspoon fine orange zest
3 tablespoons Frangelico
250 grams mascarpone, at room temperature
200 grams good dark chocolate
5 egg whites
½ cup sugar
¼ cup water
140 grams hazelnuts, roasted and coarsely chopped
Rinse a 24 cm spring-form cake tin with water and double line with plastic wrap.
Whisk the egg yolks, caster sugar, vanilla, orange zest and the Frangelico in a bowl set over a saucepan of simmering water until pale and fluffy. Remove the bowl from the heat and allow the mixture to cool.
Melt the chocolate in a bowl set over a saucepan of simmering water. Cool a little then combine with the mascarpone. Use a large metal spoon to fold the chocolate into the egg mixture and set aside.
Put the sugar and water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Increase the heat and bring the syrup to 110°C on a sugar thermometer. Beat the egg whites in an electric mixer until they form soft peaks. Slowly pour in the hot syrup, beating continuously, until the meringue is cool, about 10 minutes.
Fold the meringue into the chocolate mixture along with most of the hazelnuts, reserving a few for garnish. Pour into the tin, cover and freeze overnight.
To serve: Cut the nougat glace into wedges. Serve with a dollop of cream and the reserved hazelnuts.