Preheat oven to 160 c (140c fan forced). Line 2 large baking trays with baking paper. Mark 2 rectangles 25cm x 12cm on each tray. Turn over, so pencil lines are down.
Beat egg whites till soft peaks form with an electric mixer. Gradually add sugar, beat until dissolved. Fold in hazelnut meal
Spread 1/4 of the mixture evenly over each outlined rectangle. Bake, swapping trays half way through cooking, for about 40 minutes or until crisp. Cool on trays
Place choc hazelnut spread in small microwave proof bowl. Microwave on high for 20 sec or until a spreadable consistency. Spread 3 of the meringue rectangles evenly with choc hazelnut spread. Reserve 4th rectangle for top layer.
Place one of the chocolate topped rectangles on serving plate. Spread with 1/3 of the whipped cream. Continue layering. Top with last rectangle. Serve lightly dusted with cocoa.
Notes.
Is ok on the day, but really does taste better after a day in the fridge
Keeps for 2 days in the fridge if you really want it to last that long.
Get more choc hazelnut spread than listed, easier to spread with extra, plus if you are like me you eat it as you go.
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