Desserts Plus's Coffee Dacquoise Torte

On rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until skins split and nuts are golden, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool. In food processor, finely chop hazelnuts. Remove 2 tbsp (25 mL) and set aside for garnish.

Line two 17- x 11-inch (45 x 29 cm) rimmed baking sheets with parchment paper. Using base of 8-inch (2 L) springform pan as guide, draw 2 circles on each sheet; turn paper over.

In large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift icing sugar with cornstarch; fold into egg whites. Fold in nuts.

Divide meringue among circles on baking sheets; spread evenly. Bake in top and bottom thirds of 250°F (120°C) oven, rotating and switching pans halfway through, until crisp but not browned, about 1-1/2 hours. Let cool completely on baking sheets on rack. Slide long metal spatula under cooled meringues to loosen. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)

Buttercream: In small bowl, dissolve coffee in vanilla; set aside.

In heatproof bowl over saucepan of simmering water and using hand mixer, beat egg yolks with sugar until batter falls in ribbons when beaters are lifted, about 5 minutes. Remove from heat.

Add cocoa and coffee mixture; beat until cool to the touch, about 5 minutes. Using medium speed, beat in butter, 1 tbsp (15 mL) at a time, until smooth. Set aside.

Filling: In large bowl, whip cream with icing sugar; set aside.

Place 1 of the meringues on flat cake plate. Using palette knife or spatula, spread one-quarter of the buttercream on meringue; spread with one-quarter of the whipped cream. Repeat to make 3 more layers. Sprinkle with reserved hazelnuts. Cover lightly with plastic wrap; refrigerate overnight. Let stand for 15 minutes at room temperature before serving.