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Raspberry & rose hazelnut meringue layer
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3 Waitrose British Blacktail Medium Free Range Eggs, whites only
150g golden caster sugar
1 tsp raspberry or white wine vinegar
75g roasted chopped hazelnuts
100ml double cream, lightly whipped
100g Greek yogurt
250g fresh raspberries
¼ tsp rose water
Icing sugar, extra raspberries and dried rose petals, to decorate
1. Preheat the oven to 100°C, gas mark ¼. Line 2 baking sheets with baking parchment and draw an 18cm circle on each. Whisk the egg whites with an electric mixer in a clean bowl until stiff, then whisk in half the sugar until the mixture is stiff and glossy. Whisk in the rest of the sugar until stiff. Whisk in the vinegar, then fold in the chopped nuts.
2. Spoon the meringue onto the baking sheets and spread out into the circles. Bake for 2 hours, or until the meringues are pale golden and crisp but still a little soft in the centre. Cool on wire racks.
3. To assemble, fold the whipped cream into the yogurt. Mash half the berries on a plate with a fork and fold into the cream with the remaining whole fruit and rose water. Spoon over the top of one of the meringue circles and top with the other meringue. Chill until ready to serve. Dust with icing sugar and scatter with rose petals and extra berries to serve.
This recipe was first published in June 2018.