From Jamie @ home, Food Network

Tray-Baked Meringue with Pears, Cream, Toasted Hazelnuts and Chocolate

    This dish, to me, is an assembly of wonderful sweet friends. Having 1 slab of
    meringue means serving it is dead easy. Feel free to make up your own topping
    combinations. Other good ones I really like are chestnut puree mixed with cream and
    chocolate, or other soft fruits with praline, or mixed toasted nuts and cream.

    4 large free-range or organic egg whites
    1 1/4 cups raw sugar
    Pinch sea salt
    4 ounces hazelnuts, skins removed
    2 (14-ounce) cans halved pears, in syrup
    2 pieces stem ginger, thinly sliced, optional
    7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
    1 1/2 cups heavy cream
    2 ounces icing sugar, sifted
    1 vanilla bean, halved and seeds scraped out
    1 orange, zested

    Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed
    Put your egg whites into a squeaky clean bowl, making sure there are absolutely no
    little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form
    firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt.
    Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the
    meringue mixture is white and glossy. To test whether it's done you can pinch some
    between your fingers - if it feels completely smooth it's ready; if it's slightly granular it
    needs a little more whisking.
    Dot each corner of the waxed paper with a blob of meringue, then turn it over and
    stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back
    of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake
    for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same
    time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden
    Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3
    slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently
    over a medium heat until it starts to simmer. Take off the heat and snap the chocolate
    into the saucepan, stirring with a spoon until it's all melted.
    Take the meringue and hazelnuts out of the oven and leave to cool. Place the
    meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar
    and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts
    (in a kitchen towel) and sprinkle half of them over the top of the meringue. Spoon
    half the whipped cream over the top and drizzle with some of the chocolate sauce (if
    the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of
    boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest
    of the whipped cream and pears. Drizzle with some more chocolate sauce, then
    sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve
    straightaway. If you're making this in advance, get everything ready and assemble at
    the last minute.