Raspberry, Redcurrant Hazelnut Meringue Dessert

With the lovely colours of the berry plus the yummy crunch of the meringue this would make a delicious dessert for the Christmas table. Especially for an Australian Summer Christmas table. Raspberries could be substituted for the Redcurrants. I wanted to put a picture up but there is not one available so maybe I will have to cook this recipe particularly to take a photograph.

Tip for the cook: use different size plates to make the circles for the meringue pile – decreasing in size going from the meringue base up to the smallest meringue on top.

Serves 10

Not suitable for freezing

Calories 390

Saturated fat 8gr.

Ingredients:

6 egg whites

375 (13 oz) castor sugar

1 teaspoon cornflour

1 teaspoon white wine vinegar

150g (5 oz) shelled hazelnuts, skin still on, chopped.

For the Filling

300ml whipping cream

2 tablespoons of icing sugar

250 gr (8oz) raspberries

125 gr (4 oz) redcurrant, plus more for dredging

2 baking sheets – plus baking paper.

Set the oven to Gas Mark 2 or 150 degrees C.

Draw 3 circles of about 21 cm (8in), 18cm(7in) and 15cm ( 6in) on the Baking paper. Place onto Baking sheets.

Whisk egg whites until stiff, whisk in half the sugar, then gradually whisk in the remaining sugar. Mix the cornflour and and vinegar into a smooth paste and fold into egg whites with all but 1 heaped tablespoon of the nuts. Spread meringue onto the three circles.

Sprinkle the remaining nuts onto the smaller circle.

Bake for one hour. Turn the oven off and leave the meringues in for another hour. Take and cool.

Whip the cream with the icing sugar until it just holds its shape. Crush most of the fruit with a fork and fold into the cream to give a marbled effect.

Spread it over the two larger meringues. Sandwich them together, with the small one on top. Pop the reserved whole fruits round the edges. Dust with icing sugar.

Thank you for this gorgeous recipe :- English Woman’s Weekly July 2010.

a.a.gallagher