Salted caramel hazelnut meringue torte recipe

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serves: 12
Skill: medium
Prep: 30 min
Cooking: 1 hr 30 min
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  • Gooey, sticky, sweet salted caramel hazelnut meringue torte is a delicious and rather impressive dessert that is perfect for serving a crowd


    • 90g butter
    • 200g dark chocolate digestive biscuits, crushed
    • 25g hazelnuts, roasted and finely chopped
    • 2 x 397g cans caramel
    • 2 medium free range eggs, plus 2 eggs separated
    • 100ml single cream
    • Pinch flaked sea salt
    • 75g caster sugar
    • Pinch salt
    • 25g hazelnuts, roasted and finely chopped
    • 25g dark chocolate, grated, to serve


    • Heat oven to 160C/gas mark 3. Double-line the base and sides of a 20cm deep round cake tin and place on a baking tray.

    • Melt butter in a saucepan, add biscuits and hazelnuts and stir for a few seconds. Remove from the heat and stir until the chocolate has melted. Spoon into the tin and smooth over the base.

    • Whisk together caramel, 2 whole eggs and 2 egg yolks and the cream with a pinch of salt. Pour onto the biscuit and bake for about 1 hour, until set (it will still feel quite wobbly). Cool, then chill until cold.

    • Meanwhile, reduce oven to 130C/gas mark 1. Whisk remaining egg whites until soft peaks, then gradually whisk in the sugar until smooth and glossy. Fold in the hazelnuts. Draw a 20cm circle on a sheet of non-stick paper (use the tin as a template), then spoon the meringue into a large round, being careful not to go closer than 1 cm from the edge. Bake for 1 hour –1 hour 15 mins until crisp. Cool

    • When ready to serve, remove the meringue from the paper, and place onto the caramel tart. Top with chocolate and serve.

    Top tip for making Salted caramel hazelnut meringue torte

    If you’re in a hurry cool caramel layer slightly then pop in the freezer for 2 hours.

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