Melt-in-the-mouth nutty meringue sandwiched together with sweet summer fruit cream. This dessert both looks and tastes wonderful, and makes an impressive addition to your dinner table
Ingredients
- 6 egg whites
- 375g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 150g shelled hazelnuts, skin still on, chopped
For the filling:
- 300ml tub whipping cream
- 2tbsp icing sugar
- 250g raspberries
- 125g redcurrants, plus more for dredging
- 2 baking sheets
- Bakewell/baking paper
WEIGHT CONVERTER
Method
- Set the oven to 150°C or gas mark 2. Draw three circles of about 21cm, 18cm and 15cm on the Bakewell paper, then place on the baking sheets.
- Whisk egg whites until stiff, whisk in half the sugar, then gradually whisk in the remainder. Mix the cornflour and vinegar to a smooth paste and fold into egg whites with all but 1 heaped tbsp of the nuts. Spread meringue in the three circles. Sprinkle nuts on the smallest one.
- Bake for 1 hour. Turn the oven off and leave the meringues in for another hour or longer. Take out and cool.
- Whip the cream with the sugar until it just holds it shape. Crush most of the fruit with a fork and fold into the cream to give a marbled effect. Spread it over the 2 larger meringues. Sandwich them together, with the small one on top. Pop the reserved whole fruits round the edges. Dust with icing sugar.
Top Tip for making Raspberry and hazelnut meringue torte
Use plates/bowls/pan lids as a guide when drawing your circles.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy Published
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
Lime and ginger cheesecake
Our lime and ginger cheesecake is made with just five ingredients and is easy to prepare ahead.
By Jessica Ransom Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
M&S' rude Easter 'egg' that's being likened to something 'Ann Summers' would sell
M&S' rude Easter 'egg' has caused a stir online
By Selina Maycock Published