Pastry chef Daniel Jasso's extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make.
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The Mission: DIY Hazelnut-and-Chocolate Meringue Cake
Pastry chef Daniel Jasso has nicknamed this cake "the beast," because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.