Chocolate hazelnut meringue stack

Instructions

1. Preheat oven to 120°C. Line 2 baking trays with baking paper. Draw three 20cm diameter circles on the baking paper.
2. Reserve one third of the strawberries, cut in half. Thinly slice the rest. Using an electric mixer, beat egg whites in a bowl until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add cocoa and use a metal spoon to gently fold until lightly marbled (being careful not to over-stir)Divide the mixture evenly among the baking paper circles and spread with the back of a spoon. Sprinkle each disc with hazelnuts.
3. Bake for 1 hour or until firm and dry to the touch. Turn oven off and leave the meringues inside the oven to cool with the door slightly ajar.
4. Meanwhile, combine the Nutella and milk in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth and combined. Set aside to cool slightly.
5. Place 1 meringue disc on a serving plate. Place 2 of the chocolate mousses in a small bowl and stir until smooth. Spread the mousse evenly over the meringue. Top with half the sliced strawberries. Drizzle over a little of the Nutella sauce. Repeat with second meringue layer, remaining mousse, the remaining sliced strawberries and a little Nutella sauce. Top with the third meringue disc, reserved halved strawberries, Nutella sauce and the Maltesers.