- 12
- 60 mins
- 100 mins
Ingredients
- 125 g/4oz Whole hazelnuts
- Butter for greasing
- 4 Large egg whites
- 250 g/9oz Caster sugar or vanilla flavoured sugar
- 1 tsp Malt vinegar
- 1/2 tsp vanilla essence (if using plain caster sugar)
- 300 ml/1/2 pint Double or whipping cream
- 450 g/1lb fresh raspberries
Preparation
Step 1
Finely chop the hazelnuts in a food processor. Preheat the oven to 350F. Grease two round 8" sandwich tins and line the baes with greaseproof paper. In a clean bowl, whisk the egg whites until very stiff, then gradually whisk in the sugar a little at a time. Fold in the nuts, vinegar and vanilla essence, if using.
Divide the mixture evenly between the tins and smooth the tops. Bake for 35-40 mins until firm and golden. Leave to cool slightly then turn out onto a wire rack and carefully peel away the paper. the meringues should be slightly sticky; set aside until cold.
Whip the cream until it holds its shape. Place one meringue, best side down, on a plate or board and spread with one third of the cream. Scatter over half the raspberries and place the other meringue, best side up, on top. Spread half the remaining cream over the top. Arrange the remaining raspberries in the centre; use the rest of the whipped ream to pipe rosettes around them.