Nougat Glace Tallyrand Ingredients Italian or Swiss meringue   Italian Meringue  Swiss Meringue (half the recipe) whipped cream 250 ml praline sql pistachio nuts sq chopped hazelnuts sq Method 1. Fold the whipped cream into meringue mixture 2. Fold in the rest of the ingredients to your required taste, pour into a mould and freeze for at least 3 hours, overnight is best 3. Quickly pass the mould under running warm water 4. Invert onto a chopping board and remove the mould 5. Slice into portions, place a couple of slices onto each plate and decorate with some fresh fruits, berries etc Chef's Tip: In place of the praline and nuts I have suggested, try adding nuts of your choice. sq = sufficient quantity (add to taste)       pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe