• Ingredients: 25
  • Serves: 10

Mocha marjolaine with toasted hazelnuts.


For nut meringue

  • 3/4 cup hazelnuts, toasted, husked
  • 3/4 cup whole almonds, toasted
  • 3/4 cup sugar
  • 1 1/2 tbsps. all purpose flour
  • 6 large egg whites
  • 1/2 tsp. cream of tartar

For ganache

For coffee cream

  • Toasted hazelnuts

For salsa marina

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Make nut meringue:

  1. Step 1 Preheat oven to 325°F. Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment. Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground.

    For this step you will need

  2. Step 2 Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry.

    For this step you will need

  3. Step 3 Cut around pan sides. Using parchment as aid, lift meringue onto work surface. Press large sheet of waxed paper onto meringue to cover.
  4. Step 4 Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle.

Make ganache:

  1. Step 5 Bring 1 1/4 cups cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth.

    For this step you will need

  2. Step 6 Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache. Refrigerate light ganache until cold, at least 30 minutes.

    For this step you will need

Make coffee cream:

  1. Step 7 Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form.

    For this step you will need

  2. Step 8 Place cake rack on work surface. Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack.
  3. Step 9 Spread with 1/3 cup dark ganache. Peel waxed paper and parchment off second meringue; place atop dark ganache.
  4. Step 10 Whisk light ganache just until thick and stiff. Spread over second meringue. Peel waxed paper and parchment off third meringue; place atop light ganache.
  5. Step 11 Spread with half of coffee cream; cover and refrigerate remaining coffee cream. Peel waxed paper and parchment off fourth meringue; place atop coffee cream.

    For this step you will need

  6. Step 12 spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface.
  7. Step 13 Refrigerate on rack 45 minutes. Place torte on rack onto large sheet of aluminum foil. Stir remaining dark ganache over very low heat just until warm enough to pour.
  8. Step 14 Pour dark ganache over torte. Using icing spatula and working quickly, smooth top and sides for even coverage.
  9. Step 15 Using metal spatula, transfer torte to platter. Rewhip remaining coffee cream. Pipe in decorative pattern atop torte.

    For this step you will need