1. For the Hazelnut dacquoise, roast hazelnuts. Remove skin and blend in food processor, add icing sugar. Whisk egg white with caster sugar until stiff and glossy. Fold through dry mixture with metal spoon. Spread on to baking tray and bake for 35 minutes at 160 degrees.
2. For the chocolate honey comb crunch, place the sugar, honey, water and glucose into a pan and boil until temperature reaches 160C (light caramel colour). Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then chop into small pieces.
3. Melt the chocolate, cream and butter together then fold in the crushed honeycomb. Spread over the hazelnut daquoise layer and leave to cool fully in the fridge.
4. For the white chocolate coffee mousse, heat the milk and coffee until simmering. Add the gelatin leaves then stir in the melted white chocolate.
5. Beat the egg yolks and sugar in a glass bowl over simmering water until pale and fluffy. Pour in the chocolate milk mixture and stir until smooth. Leave to cool before stirring in the whipped cream. Pour in to tray to set.
6. For the hazelnut sponge cake whisk the egg white and 100g of the icing sugar until stiff peeks. In a separate bowl whisk together 200g icing sugar and the eggs until thick and pale. Fold in the ground hazelnuts gently, sift in the flour and mix in the melted butter. Finally fold in whisked egg whites. Spread out on baking tray and bake at 180 degrees for 15 minutes or until firm to the touch.
7. For the brittle place sugar, water, and glucose in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown. Gently swirl the pan until the mixture is an even, deep amber colour. Immediately remove from heat and quickly stir in nuts and salt. Pour immediately onto a prepared baking sheet, spread in an even layer, and let cool.
8. For the panna cotta put the cream, milk, sugar and coffee into a small heavy-based saucepan. Place over a medium-low heat and bring to a simmer. Immediately remove from the heat and add the soaked gelatin and stir. Allow to cool before pouring into tray to set.
9. For the caramel mascarpone start by making a caramel. Melt the sugar in a pan over a medium heat until golden, add a nob of butter and the cream. Stir until smooth. Allow to cool. Whisk into the mascarpone, loosen mixture with additional cream if required.
10. For the white chocolate lattice melt half the chocolate in a double boiler. Take off the heat and add the remaining chocolate and stir until melted. Create a lattice pattern on a prepared baking sheet.
11. To make the chocolate crumb melt the butter. Mix all the dry ingredients and turn out on to a baking tray and pour over the butter. Mix in butter with fingers to create a crumb. Bake for 25 minutes at 145 degrees.
12. Once all the layers are made and set in the fridge they can be assembled. Cut into fingers and plate with coffee crumb and edible flowers.
This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.