Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce

Manami's Note:

From Emerils.com, great for Passover and any other time of the year.

• Total Time: 2 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

BERRIES AND MERINGUE SHELLS

• 3 cups mixed berries , hulled (if neccessary)
• ¼ cup Grand Marnier
• 1 ¼ cups sugar
• 2 teaspoons grated orange zest
• 1 teaspoon unsalted butter
• 3 large egg whites
• ½ teaspoon cream of tartar
• 1 ½ cups heavy cream

HAZLENUT CHOCOLATE SAUCE

• 1 cup whipping cream
• 2 tablespoons Grand Marnier
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate , finely chopped
• 1⁄3; cup toasted chopped hazelnuts

Directions:

1. In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
2. Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
3. Preheat oven to 200°F.
4. Have a large baking sheet lined with foil and greased lightly with butter.
5. In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
6. Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
7. Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
8. Place in the oven on the middle rack for 1 hour.
9. Turn off the oven and leave in oven until dry, about 1 hour.
10. Remove from oven and transfer to a rack to cool completely.
11. In a mixing bowl beat the heavy cream to soft peaks.
12. Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
13. Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
14. Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
15. HAZELNUT CHOCOLATE SAUCE:.
16. Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
17. Remove from heat, add the chocolate and whisk until melted and well blended.
18. Whisk in the hazelnuts and cover to keep warm until needed.