Woman's Day
Ingredients
Ganache
Spun toffee nest
Method
1.Preheat oven to 150°C (130°C fan-forced). Lightly grease and line three oven trays. Trace a 20cm circle on each.
2.In a clean, dry bowl, using an electric beater, beat egg whites 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 the nuts. Divide mixture between trays, spreading to form three 20cm flat discs.
3.Bake for 15 minutes. Reduce oven to 120°C (100°C fan-forced). Bake tor a further 50-60 minutes or until dried out. Turn oven off and cool in oven with door ajar.
4.GANACHE: In a small saucepan, heat cream on medium heat until nearly boiling. Remove from heat. Stir in chocolate until smooth. Allow to cool and thicken.
5.SPUN TOFFEE NEST: Combine sugar and the water in a medium saucepan. Stir on low heat until sugar dissolves. Bring to the boil. Boil, without stirring, for 8-10 minutes or until mixture begins to turn golden. Lightly oil handles of two wooden spoons. Weight handles over edge of bench, 40cm apart. Line floor under handles with newspaper. 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.
6.In a small bowl, beat cream, icing sugar and vanilla until soft peaks form.
7.Spread two 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.
