Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 4 egg whites
- 275grams caster sugar
- 1/2teaspoons white wine vinegar
- 1teaspoons vanilla extract
- 1teaspoons cornflour
- 150grams toasted hazelnuts, ground
- 1 1/4 cup double cream
- 150grams fresh raspberries
- 25grams plain dark chocolate, melted
Nutrition per serving
1720kJ / 408Cal
1720 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
4.7grams
Fat
24.8grams
Carbs
52.5grams
Sugars
49.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Brush 2 x 20 cm round cake tins lightly with oil and line the bases with nonstick baking paper.
Step 2 of 5
Whisk the egg whites in a large, grease-free bowl with a hand-held electric whisk until they form stiff peaks. Gradually whisk in the sugar until thick and glossy. Gently fold in the vinegar, vanilla extract, cornflour and hazelnuts.
Step 3 of 5
Divide the mixture between the prepared tins and bake in a preheated oven, 180°C for 30 minutes.
Step 4 of 5
Leave to cool in the tins for 10 minutes, then turn out carefully on to a wire rack and peel off the paper.
Step 5 of 5
Whip the cream in a bowl until it forms soft peaks. Spread over the base of 1 meringue and top with the raspberries, then sandwich together with the remaining meringue. Drizzle over the melted chocolate and chill until ready to serve.
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