Ingredients
- 8 eggs, whites
- 200 ml of double cream
- 100 g of raspberries
- 250 g of hazelnuts
- 300 g of caster sugar
- 200 g of strawberries, hulled and sliced in half
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Blitz the hazelnuts in a blender until very fine, set aside.Step 2
In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar spoon by spoon, whisking well in between, until all the sugar has been added and the mixture is thick and glossy. Fold in the hazelnuts.Step 3
Divide the mix between three greased and lined Victoria sandwich tins. Bake in the oven for about 25-30 mins, until golden.Step 4
Take out of the oven, cool in the tins, then carefully remove.Step 5
Whip the cream until it forms soft peaks and spread a third of the mixture onto one of the meringues.Step 6
Add a layer of strawberries and raspberries, then top with the second meringue. Repeat with the second and third meringues, topping the final one with the last of the cream and berries.Step 7
Finish with a sprinkle of icing sugar.