-
1
In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
-
2
Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
-
3
Preheat oven to 200F.
-
4
Have a large baking sheet lined with foil and greased lightly with butter.
-
5
In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
-
6
Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
-
7
Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
-
8
Place in the oven on the middle rack for 1 hour.
-
9
Turn off the oven and leave in oven until dry, about 1 hour.
-
10
Remove from oven and transfer to a rack to cool completely.
-
11
In a mixing bowl beat the heavy cream to soft peaks.
-
12
Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
-
13
Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
-
14
Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
-
15
HAZELNUT CHOCOLATE SAUCE:.
-
16
Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
-
17
Remove from heat, add the chocolate and whisk until melted and well blended.
-
18
Whisk in the hazelnuts and cover to keep warm until needed.
