Method

• 1.
  Preheat oven to 120°C. Line 2 baking trays with baking paper. Using an 18cm cake pan, draw a circle on each piece of paper, then flip so outline is on underside.
• 2.
  To make the meringue, place the egg whites in the bowl of a stand mixer with the whisk attachment and whisk until foamy. Gradually add the sugar, 1 tbs at a time, whisking constantly. Once all the sugar has been added, scrape down the side of the bowl and whisk for a further 6-8 minutes until the sugar has dissolved and the meringue is thick and glossy.
• 3.
  Divide meringue between prepared trays and spread into circles, using outlines as a guide, and scatter each with hazelnuts. Bake for 1 hour 30 minutes or until set. Allow to cool in the oven for 1 hour before cooling at room temperature.
• 4.
  To assemble, spoon gelato over one meringue and smooth the top. Top with remaining meringue and freeze for at least 30 minutes or until ready to serve.
• 5.
  Meanwhile, for the Frangelico chocolate sauce, place chocolate in a heatproof bowl. Heat cream and Frangelico in a small saucepan and bring to just below the boil, then pour over the chocolate. Set aside for 2 minutes, then stir until melted and smooth. Pour sauce over meringue cake and scatter with extra hazelnuts to serve.