Waitrose and Partners
  • Serves10
  • CourseDessert
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

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Ingredients

  • 100g blanched hazelnuts
  • sunflower oil, for greasing
  • 150g caster sugar, plus an extra 2 tbsp
  • 3 British Blacktail Free Range Large Egg whites
  • Pinch salt
  • ½ tsp white wine vinegar
  • 170ml tub double cream
  • ½ tsp vanilla bean paste
  • 170g Greek-style natural yogurt
  • 400g strawberries, hulled

Method

  1. Preheat the oven to 180˚C, gas mark 4. Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool. Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm sandwich cake tins. Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

  2. Put the egg whites and pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g caster sugar in 3 additions. Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

  3. Using electric beaters, whisk the cream, remaining 1 tbsp sugar and vanilla to soft peaks. Stir in the yogurt. Remove the meringue cakes from the tins; place one on a cake stand. Spread with ½ the cream mixture and tumble over ½ the strawberries. Repeat with a second layer and serve at once.

Cook’s tip

Don’t grind the hazelnuts for too long in the food processor, otherwise they’ll become oily (and eventually turn to nut butter). Just pulse them until they’re quite finely ground.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,083kJ/ 266kcals

Fat

17.5g

Saturated Fat

7.3g

Carbohydrates

21.9g

Sugars

21.7g

Fibre

2.2g

Protein

4.1g

Salt

0.18g

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