125g thickened cream
1 tbsp sugar
125g light cream cheese
60g crème fraiche
½ cup meringue, crumbled
250mL (1 cup) thickened cream
125mL (1/2 cup) Nutella
1 tsp instant coffee
1 tsp warm water
½ cup hazelnuts, roasted peeled and chopped
zest from ¼ lime, very finely grated
For the cheesecake mess, remove the cream cheese from the fridge at least an hour before you start to cook, so it has a chance to soften. Beat the cream until light and fluffy, then set aside. Combine the sugar, crème fraiche, cream cheese and Frangelico and beat until softened and completely smooth. Gently fold together the cream and the cream cheese mix until well combined, then stir through the crumbled meringue.
For the nutella crème, place the nutella and thickened cream in a bowl and beat using an electric beater until they are well combined and soft peaks form. Melt the coffee in a little warm water and stir until dissolved, then fold into the nutella mixture.
To arrange the dish, distribute the mess amongst 6 stemless wine glasses. Tap on the counter top to flatten out the surface, then add the nutella crème. Top with roughly chopped hazelnuts and a light sprinkling of very finely grated lime zest. For a soft texture, serve immediately or if refrigerating overnight make sure you remove them 30 minutes before service.