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1
Preheat the oven to 200 degrees F.
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2
Line 2 large baking sheets with aluminum foil.
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3
Using a plate or other round object, trace three 8-inch circles onto the foil to use as templates for piping meringue.
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4
Set aside.
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5
Place the egg whites in a large mixing bowl and beat with an electric mixer on medium speed until foamy.
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6
While continuing to beat, add the granulated sugar 1 tablespoon at a time.
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7
Increase the mixer speed to medium-high and whip until stiff, glossy peaks form, about 5 minutes.
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8
Using a large rubber spatula, gently fold in 1 cup sifted powdered sugar, the toasted walnuts and hazelnuts.
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9
Place the meringue in a pastry bag fitted with a plain tip and pipe the meringue onto the foil in a spiraling pattern so that the entire circle is covered with meringue.
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10
Repeat with remaining meringue so that you have 3 piped meringue circles.
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11
Bake the piped meringue circles for 3 hours, or until crispy but not colored.
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12
If the meringue begins to color and seems crisp, turn off the oven and leave the meringue layers in the oven to continue drying out as the oven cools.
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13
Once the oven is cool, remove the baking sheets from the oven and carefully remove the meringue circles from the foil.
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14
Set aside until ready to assemble the cake.
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15
(Alternately, you can bake the meringues until almost totally crispy, turn off the oven and leave them to dry as the oven cools.)
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16
In a mixing bowl combine the cubed pound or sponge cake with 1/3 cup of the Frangelico and toss to evenly distribute the liqueur.
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17
Set aside.
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18
In a chilled, large mixing bowl, whip the heavy cream to soft peaks.
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19
Add the 2 tablespoons powdered sugar and remaining 1 1/2 tablespoons Frangelico and continue beating until the cream almost forms stiff peaks.
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20
Remove 1/3 of the whipped cream and set aside.
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21
Add the sponge cake cubes to the remaining whipped cream and, using a large spatula, gently fold together.
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22
Be careful not to over whip or over fold the cream it will get stiff and begin to turn to butter.
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23
When ready to assemble the cake, place a small amount of the whipped cream on the center of a cake plate and use this to anchor 1 of the crisp baked meringue circles.
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24
Place 1/2 of the cake-whipped cream mixture on the top of this meringue circle and spread evenly over the meringue.
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25
Top with a second meringue circle and repeat with the remaining cake-whipped cream mixture.
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26
Finally, top with the remaining meringue circle and press lightly.
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27
Place the whipped cream in a pastry bag fitted with a star tip and pipe stars or rosettes decoratively over the entire surface of the meringue circle.
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28
Spread the coarsely chopped walnuts and hazelnuts evenly over the top of the cake, and refrigerate for 2 hours before serving.
