Preheat the oven to 100 °C. Beat the egg whites with an electric beater until foamy. Gradually add sugar while beating until thick, glossy and stiff. Spread the mixture into thin circles onto a greased, nonstick baking tray. Bake for 1 ½ hours. Set aside to cool.
To make the chocolate sauce, heat the chocolate, coffee and water in a bowl set over a pan of simmering water. Mix well until smooth. To assemble, place a meringue disc onto a platter, top with chocolate sauce and repeat layering. To roast nuts, place on a baking tray and roast for 15 to 20 minutes at 180 °C. While still hot, place onto a clean dishtowel and rub the nuts so most of the skins are removed and then chop. Sprinkle meringue with nuts and a dusting of cocoa powder.
Pair with a glass of Nederburg Winemaker’s Reserve Special Late Harvest or the Nederburg Solera Potstilled Brandy.
Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.