preheat oven to 120°c/100°c fan forced. grease and line 4 large baking trays with baking paper; mark four 22cm circles on the paper; dust with cornflour, shake off excess
using an electric mixer, beat egg whites until soft peaks form; gradually add sugar beating until thick and glossy and sugar dissolves. add flour and hazelnut meal, whisking until just combined. evenly divide meringue onto trays and spread to fill circles. bake for 30 minutes, then reduce heat to 100°c/80°c fan forced and bake for a further 45 minutes or until meringue is dry. turn off oven and cool in oven with door ajar.
meanwhile, combine PLAISTOWE Premium White, milk and liqueur in a heatproof bowl. place over a saucepan of simmering water, stirring occasionally until smooth. in small bowl combine gelatine and boiling water, stirring briskly until dissolved; add to chocolate mixture. remove from heat, cool for 10 minutes; stir in egg yolks and fold in whipped cream. meanwhile, using an electric mixer; beat egg whites until firm peaks form. fold into chocolate mixture and refrigerate for 1 hour or until slightly set.
carefully peel meringue off baking paper, place on a serving plate, and brush generously with extra liqueur. spread with one-third of the white chocolate mousse, smoothing top, then dust with PLAISTOWE Dutch Processed Cocoa. repeat with remaining meringue rounds, liqueur, mousse and PLAISTOWE Dutch Processed Cocoa, finishing with a layer of meringue. refrigerate for 3 hours or until set.
drizzle melted PLAISTOWE Premium Dark Chocolate over and serve immediately.
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