Strawberry Hazelnut Torte

TO MAKE THE TORTE

Step 1: Preheat oven to 200 degrees F.

Step 2: In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes.

Step 3: Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes. Fold hazelnuts into egg whites.

Step 4: Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch. Smooth meringues.

Step 5: Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours.

Step 6: Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar.

TO MAKE THE FILLING

NOTE: Reserve enough whole strawberries of uniform size to top on 9-inch disc.

Step 7: In shallow broiler pan, place whole strawberries and sprinkle with sugar. Place under broiler for 1 minute to glaze; set aside.

Step 8: Thinly slice remaining strawberries and place in large bowl; set aside.

Step 9: In another large bowl, combine cream and powdered sugar. Whip until almost stiff. Add Grand Marnier and continue whipping until stiff.

Step 10: Spread one-third raspberry preserves over each meringue.

Step 11: Cover each with layer of sliced strawberries, using one-third per layer.

Step 12: Cover two discs with whipped cream leaving third disc for top torte.

Step 13: Very carefully stack meringue discs in layers. Cover top disc with whipped cream. Decorate top with glazed whole strawberries.

Step 14: Cover sides of torte with remaining whipped cream.

Step 15: If desired, decorate with rosettes of whipped cream and mint leaves.

NOTE: This torte is meant to be enjoyed soon after making it as the baked meringue will lose it's crispness due to moisture of ingredients within layers.