6 egg whites
1½ cups Caster sugar
3 tablespoons best quality cocoa powder
3 tablespoons Quince Vino Cotto
50g bittersweet chocolate, grated
100g hazelnuts

1. Pre-heat oven to 180ºC. Line a 25cm springform pan with baking paper.
2. Using another baking tray roast hazelnuts and then rub off the skins in a clean tea towel and allow to cool.
3. Beat the egg whites until soft peaks form and then, a spoonful at a time, beat in the sugar until the meringue is stiff and shiny.
4. Sprinkle in the sifted cocoa, chocolate, cooled hazelnuts and Quince Vino Cotto and fold together gently until all is amalgamated.
5. Place spoonfuls of mixture into the prepared tin and place in the oven turning it down immediately to 150ºC.
6. Cook for approx. 1-1¼ hours. Allow to cool with the oven door slightly ajar. Serve with fresh cream or mascarpone.