Chocolate cream layer:

1. Add half the can of coconut cream (200g) and cornflour (1.5 tsp only) to bowl. Set 5 minutes / 60C / Speed 2. Once at 60C (after about 1.5 minutes) put in dark chocolate (100g). Continue cooking until 5 minutes is up.
2. In the last 10 seconds increase to Speed 4.
3. Set aside in a bowl and relocate to fridge.

Custard cream layer:

1. Add remaining half tin of coconut cream (200g), egg (1), sugar (50g only), vanilla (1 tsp) & cornflour (1.5 tsp) to bowl. Set 5 mins / 80 deg / Speed 4.
2. Set aside in a bowl and relocate to fridge.

Hazelnut layers:

1. If using whole hazelnuts (250g), mill on Speed 7 / 10 seconds. Set aside. If using hazelnut meal (250g), put into bowl and press turbo a few times to get rid of any lumps. Set aside.
2. Preheat oven to 160C.
3. Sit 2 springform tins without the bottoms on them on cookie trays with a layer of baking paper in between the circular rings and the cookie trays. Grease the bottom of the rings ever so slightly.
4. Into a clean, dry bowl add raw sugar (220g only), Speed 10 / 10 seconds. Set aside. Repeat with another raw sugar (220g), Speed 10 / 10 seconds. Set aside.
5. Clean and dry the bowl.
6. Add whisk attachment. Add egg whites (8). Set 6:30 mins / 37 degrees / Speed 4. After 2 minutes, begin adding sugar through the hole in the lid. With 1:30 to go, add white vinegar (1 tsp), a pinch of salt & the hazelnut meal through the hole in the lid.
7. Pour a quarter of the mixture into each of the prepared 'cake ring + baking tray' combos.
8. Put into the oven for 20-25 minutes. You want it to SLIGHTLY brown, and be cooked through WITHOUT burning. You should be able to get the tin away from the torte easily with a knife.
9. Once finished, remove baking paper from the tray and set the hazelnut layer sitting on the baking paper aside to cool.
10. Repeat with the remaining egg white batter (making 4 layers in total) Note: depending on your oven, you may want to switch the layers around from top / bottom shelf. If you have a big enough oven and enough trays / springform pans, you can do these all at once… and I’m jealous of your kitchen!
11. Once cooled, remove a hazelnut layer from the baking paper (using a cake knife or spatula) and place on your serving dish. Cover in custard cream.
12. Add another hazelnut layer. Cover in chocolate cream.
13. Add another hazelnut layer. Cover in custard cream.
14. Add another hazelnut layer. Cover in chocolate cream and mixed frozen berries. Place in the fridge or freezer to set.
15. Serve cold.

Note: It's best kept in the freezer.