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Cocoa and Hazelnut Meringue Cake with Lemon Curd Filling
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Once you're confident with the basic method, you can get creative. This version is delicately crisp on the outside with pockets of toasted nuttiness and cocoa swirls. The curd makes a sublimely tangy filling.
Handheld whisk or, preferably, electric beaters
Typical values per serving:
This recipe was first published in March 2006.