Hazelnut Meringue with Banana and Toffee Filling

Hazelnut Meringue

• sunflower oil, for greasing
• 250 g caster sugar
• 150 g hazelnuts, with skin
• 5 egg whites
• 1 Tbsp white wine vinegar

Filling

• 75 g toffees (e.g. Werthers)
• 1 banana (approx. 120 g)
• 100 g cream, min. 30% fat, chilled

Topping

• 100 g dark chocolate (50% cocoa solids), cut in small pieces
• 80 g cream, min. 30% fat
• 1 tsp natural vanilla extract

Cake Assembly

• 50 g dark chocolate, one piece
• 35 g hazelnuts, blanched, roasted