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1
Preheat the oven to 300u00b0F. Lightly grease and line 3 baking pans with parchment paper. Trace an 8-inch circle circle on each sheet of parchment paper. Turn over paper.
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2
For the meringue, beat egg whites in a clean dry bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy. Fold in hazelnuts. Divide mixture among pans, spreading to form three 8-inch flat discs.
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3
Bake for 15 mins. Reduce oven to 250u00b0F. Bake for a further 50-60 mins or until dried out. Turn oven off and cool in oven with door ajar.
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4
For the ganache, heat cream in a small saucepan on medium heat until nearly boiling. Remove from heat. Stir in chocolate until smooth. Set ganache aside to cool and thicken.
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5
For the toffee nest, lightly oil handles of 2 wooden spoons. Place wooden spoons on a bench so that they are 16 inches apart and handles extend over the edge of the bench. You will need to weigh the bowl part of the spoons down. Line floor under handles with newspaper. Place sugar and 1/4 cup water in medium saucepan on low heat. Stir until sugar dissolves. Bring to a boil. Boil, without stirring, for 8-10 mins or until mixture begins to turn golden. Dip a metal spoon in the toffee. Using quick movements, drizzle thin strands of toffee back and forth over the spoon handles. Gently remove toffee from spoons and shape into a nest.
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6
For the whipped cream, beat cream, powdered sugar and vanilla in a large bowl with electric mixer until soft peaks form.
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7
Spread 2 meringues with ganache. Place one disc, chocolate side up, on serving plate. Top with half the whipped cream. Repeat layers, finishing with a meringue disc. Top with spun toffee nest.
