1

Preheat oven to 140°C or 120°C fan-forced. Mark two 25cm x 12cm rectangles onto baking paper. Grease two oven trays, then place baking paper, marked side down, on trays.

2

Beat egg whites with an electric mixer until soft peaks form. Gradually beat in a third of the sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Stir in hazelnuts and 1 tablespoon cocoa powder.

3

Spread hazelnut meringue evenly over rectangle shapes on prepared trays. Transfer trays to oven, reduce temperature to 120°C or 100°C fan-forced and bake for 1 hour. Turn off oven and allow meringues to cool in oven with oven door slightly ajar.

4

To assemble cake, place a meringue rectangle on a serving plate. Top with 2 tubs NESTLÉ DIET Chocolate Mousse, all the strawberries and half the grated chocolate. Top with remaining meringue, NESTLÉ DIET Chocolate Mousse and grated chocolate. Dust lightly with remaining cocoa. Refrigerate meringue for at least 2 hours to set before serving.