Raspberry and hazelnut meringue torte Recipe

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20 min


2 hr

Nutrition per portion

Calories 390 kCal 20%
Fat 22g 31%
  -  Saturates 8g 40%

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


  • 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


  • 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.

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Top Tip

Use plates/bowls/pan lids as a guide when drawing your circles.