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Beat egg whites with an electric beater until soft peaks form. Gradually beat in 1 and 1/4 cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Stir in hazelnuts and cocoa.

Spread 3 (30x12cm) rectangular shapes of mixture onto baking paper lined trays. Place into a pre-heated oven at 140 degree C and immediately reduce temperature to 120 degree C. Bake for 1 and1/4 hours. Turn oven off and allow meringues to cool in the oven.

Place 100ml cream in a saucepan and bring to a gentle simmer. Remove from the heat and stir in chocolate until melted. Cool slightly.

Whip remaining cream and vanilla until soft peaks form and fold through chopped strawberries. Place a meringue rectangle onto a serving platter and spread with half the chocolate, then half the cream. Repeat with remaining meringue, chocolate and cream finishing with the meringue. Refrigerate for at least 2 hours before serving.

To serve, dust torte with cocoa and cut into slices or individual squares.

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Food 4 Life: Thursday, 5th April 2007