Heat oven to 120C/100C fan/gas 1.
For the meringues, whisk the egg whites
with the lemon juice until soft peaks
form. Add the caster sugar and continue
whisking until stiff, add the icing sugar and
ground nuts, then gently fold through until
evenly combined. Line a baking tray with
baking paper and pipe or spoon out
rounds of meringue into 7cm discs. Bake
for 1½-2 hrs until crisp outside but still
soft in the centre. Leave to cool. You need
3 rounds per person. Leftovers can be kept
in an airtight container for about 1 week.
To make the hazelnut praline, warm a
small heavy-based pan over a medium
heat and cook the caster sugar until it
melts and turns a rich caramel colour.
Carefully swirl the hazelnuts around the
pan (be careful, the sugar is very hot) and
allow them to caramelise and brown –
about 2 mins. Pour the mixture out onto a
tray lined with baking paper. Leave to cool.
Make the chocolate sauce by heating
together 75ml water, the caster sugar and
cocoa powder until boiling. Pour over the
chocolate and whisk well until smooth.
To serve, whisk the cream until soft
peaks form. Finely chop the cooled
praline by hand or in a food processor.
Stir most of it through the whipped
cream, setting a little aside. Place a
meringue disc on each plate and top with
a little of the cream. Add another disc,
more cream, followed by the final disc.
Top with icing sugar, cocoa powder and
some of the reserved chopped praline,
then spoon around some chocolate sauce