Salted caramel hazelnut meringue torte Recipe

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30 min


1 hr 30 min

Gooey, sticky, sweet salted caramel hazelnut meringue torte is a delicious and rather impressive dessert that is perfect for serving a crowd


  • 90g butter
  • 200g dark chocolate digestive biscuits, crushed
  • 25g hazelnuts, roasted and finely chopped
  • 2 x 397g cans caramel
  • 2 medium free range eggs, plus 2 eggs separated
  • 100ml single cream
  • Pinch flaked sea salt
  • 75g caster sugar
  • Pinch salt
  • 25g hazelnuts, roasted and finely chopped
  • 25g dark chocolate, grated, to serve


  • Heat oven to 160C/gas mark 3. Double-line the base and sides of a 20cm deep round cake tin and place on a baking tray.

  • Melt butter in a saucepan, add biscuits and hazelnuts and stir for a few seconds. Remove from the heat and stir until the chocolate has melted. Spoon into the tin and smooth over the base.

  • Whisk together caramel, 2 whole eggs and 2 egg yolks and the cream with a pinch of salt. Pour onto the biscuit and bake for about 1 hour, until set (it will still feel quite wobbly). Cool, then chill until cold.

  • Meanwhile, reduce oven to 130C/gas mark 1. Whisk remaining egg whites until soft peaks, then gradually whisk in the sugar until smooth and glossy. Fold in the hazelnuts. Draw a 20cm circle on a sheet of non-stick paper (use the tin as a template), then spoon the meringue into a large round, being careful not to go closer than 1 cm from the edge. Bake for 1 hour –1 hour 15 mins until crisp. Cool

  • When ready to serve, remove the meringue from the paper, and place onto the caramel tart. Top with chocolate and serve.

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Top Tip

If you’re in a hurry cool caramel layer slightly then pop in the freezer for 2 hours.