Fold in the reserved, chopped hazelnuts with the sieved cocoa powder. Divide the meringue mixture between the two circles, spreading into rounds of an even thickness with a spatula. Bake for five ...

Allow to cool completely. Gently spoon the stiffly whipped cream onto the meringue just before you want to serve. Spoon the mashed raspberry over the cream and dot the cranberries onto the wreath.