- 3 egg whites
- 175g (6oz) granulated sugar
- 110g (4oz) roasted ground hazelnuts
- For the filling:
- 250g (9oz) raspberries
- 425ml (¾ pint) double cream
- 15g caster sugar
Preheat the oven to 100C.
Whisk the egg whites with the sugar until the meringue is stiff.
Fold in the ground hazelnuts.
Pipe or carefully spoon out three discs (that’s 8in or 20cm) in diameter on to parchment paper. (Sprinkle paper with caster sugar before the meringue goes on and finally sprinkle the meringue with caster sugar.)
Cook for about 1½ hours then cool while you make the filling.
Cook 50g of the raspberries with the sugar and two tablespoons of water.
Whizz in a food processor and sieve. Leave to get completely cold or this can be made and kept in the fridge.
Whip the cream and layer the three discs of meringue with raspberries and cream.
Save some of the cream for decoration.
Pour over the raspberry sauce just before serving or use it to decorate the plates.