Whisk egg whites and sugar until stiff and glossy. Chop the nuts finely and fold in. Make 2 bases (approx. 20 cm) on baking sheets with parchment paper and bake them for 1 hour and 15 minutes at 120 degrees Celsius (248 degrees Fahrenheit).  

Whisk all ingredients together into a soft and airy cream.

 

Chop the hazelnuts coarsely.

Slowly heat sugar and water in a pan until the sugar is melted, then add the nuts and almonds.

Stir the mixture until they get some color.

Pour the mixture onto a piece of parchment paper and let them cool.

Once the mixture has cooled, you can crumble or chop it into smaller pieces.

 

Once the bases have cooled, place one on a platter, add cream, caramel sauce, and berries.

Then place the next base on top and repeat with the rest of the cream.

Top with caramel, berries, and caramelized hazelnuts.

Serve ?