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1
In a bowl combine the strawberries, 2 tablespoons of the Grand Marnier, 1/4 cup of the sugar, and the orange zest.
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2
Let macerate for at least 2 hours, and up to 8 hours, tightly covered, and refrigerated.
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3
Preheat the oven to 200 degrees F. Line a large baking sheet with foil and grease lightly with butter.
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4
In a mixing bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar with a mixer until soft peaks form.
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5
Gradually add 3/4 cup of the sugar and beat until the meringue forms stiff, shiny peaks.
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6
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.
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7
Bake on the middle rack of the oven for 1 hour.
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8
Turn the oven off and leave in the oven until dry, about 1 hour.
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9
Remove from the oven and transfer to a rack to cool completely.
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10
In a mixing bowl, beat the heavy cream until soft peaks begin to form.
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11
Add the remaining 1/4 cup of the sugar and the remaining 2 tablespoons of the Grand Marnier, and beat just until stiff peaks begin to form.
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12
Place 1 meringue on each of 6 plates, and fill with 1/2 cup of the macerated strawberries.
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13
Top with a dollop of whipped cream, and drizzle warm chocolate sauce over the top.
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14
Serve immediately.
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15
In a medium saucepan, bring the cream and orange liqueur to a gentle boil.
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16
Remove from the heat, add the chocolate, and whisk until melted and well blended.
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17
Whisk in the hazelnuts and cover to keep warm until needed.
