For Meringue:

• Preheat oven to 300ᵒF/149ᵒC. Using an 8-inch plate or pan as a guide, trace the perimeter of the plate or pan onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.

• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and sugars meringue is stiff and glossy. Sprinkle in cornstarch whisk again to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250ᵒF/121ᵒC. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven.  Yield: 5 to 7 pieces 6-inched meringue thin wafers

For Chocolate Mousse:

• In a sauce pot, whisk egg yolk with sugar and gelatin, then slowly add the cocoa. Heat mixture over medium heat for 2 minutes with continuous stirring.
• Remove pot from the heat and continuously stir the chocolate mixture until cooled down.
• Add the butter and mix until smooth. Set aside.
• Whip the cream to soft peak and fold in the chocolate mixture, until well blended.

Assemble:

• In a flat surfaced plate, assemble meringue thin wafer first, then spread the chocolate mousse on top, and sprinkle a portion of chopped hazelnuts chocolate coated wafer and drizzle with melted chocolate.
• Repeat procedure up to 5 layers with chocolate mousse on top and lastly sprinkle the rest of the chopped hazelnuts chocolate coated wafers and drizzle with melted chocolate.
• Put meringue cake in the freezer for at least an hour to set. Serve.