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Hazelnut Halva Date & Fig Torte

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A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

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Cause there is always room for Dolce. Heres’s a chewy loaded meringue!

I have been making meringues and pavlovas as my go-to dessert for years but this one is a little different.

I’ve filled it with Israeli halva, figs, dates, hazelnuts, and fresh whipped cream.

The nuts give it a crunch, the dates & figs make it a little chewy. I am addicted to halva and by adding it, it just hits this dessert out of the ballpark…

Sending sugary kisses to all my friends & family around the world

xxx MM

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Hazelnut Halva Date & Fig Torte

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE TORTE

  • 6 egg whites (at room temp)
  • 1 ½ cups sugar
  • 1 tsp vanilla essence
  • ½ cup hazelnuts
  • ¼ cup chopped halva
  • ½ cup dates
  • ½ cup dried figs cut into silvers
  • 2/3 cup flour

FOR THE FILLING & GARNISH

  • 1 tsp caster/bakers sugar
  • 1 cup cream/non-dairy cream
  • ¼ cup of chopped dates, figs, and halva to decorate

Instructions

Heat the oven to 280 F/140C

Line a rectangular baking tray (for a free form torte) or 2 x 10-inch springform tins with parchment paper. Spray with nonstick spray.

Beat egg whites on low speed (3 or 4) until stiff. Add sugar slowly over 20 minutes until white stiff glossy peaks form.

Chop the dates and figs coarsely and toss with a little flour to coat. Chop the halva into small cubes.

Gently fold the remaining flour, dates, figs, hazelnuts, and halva into the meringue mixture. Spread into one rectangle or split between 2 tins.

Bake for 30 minutes. Turn the oven off and let it cool in the oven for 30 minutes.

Just before serving whip cream with sugar on low speed till thick and fluffy. Spread between/on top of torte. Sprinkle with chopped dates, figs, and halva.

SERVES 8-10

Notes

The torte can be baked ahead and stored in a cool dry play for a few days till needed.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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