Coffee Meringue Roll with Chocolate Sauce

4 egg whites 3/4 cup white sugar 1 tbsp ground roasted hazelnuts 1 tbsp white sugar, extra Filling 3/4 cup whipping cream 2 tsp instant coffee powder 1 tbsp Kahlua or Tia Maria 1 tsp vanilla Chocolate Sauce 125 g semi sweet chocolate melted 1/4 cup icing sugar 300 ml carton whipping cream 2 tbsp Kahlua or Tia Maria 1 tsp vanilla

Prepare a cookie sheet, with sides, 25 cm x 30 cm by greasing, lining with parchment paper, greasing then dusting with cornstarch, shake tin to remove excess cornflour. Beat egg whites in small bowl until soft peaks form gradually adding sugar, beat until sugar is dissolved. Spread mixture evenly in tin. Sprinkle meringue evenly with combined hazelnuts and extra sugar. Bake in moderate oven (350) for 10 minutes or until meringue is firm to touch. Remove from oven, turn onto sheet of parchement paper, remove paper carefully and cool flat to room temp. Spread meringue with filling, roll up carefully, serve roll sliced with sauce. Filling Beat cream with combined coffee, kahlua and vanilla until firm peaks form, refrigerate until required. Chocolate Sauce Place chocolate in flowl stirn in sifted icing sugar, cfeam, kahlua and vanilla; stir until smooth

This is from an Australian cookbook. Grampa who never really likes sweet rich desserts loves this one. He always had more than one piece. For your Dad, who didn't like coffee, I used to substitute more kahlua instead of the coffee, made it more of a chocolate flavor than coffee.