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Ingredients

7 egg whites
270g (1 1/4 cups) caster sugar
1 teaspoon cream of tartar
100g (1 cup) hazelnut meal
1 x 600ml ctn thickened cream
2 x 125g punnets raspberries
Icing sugar, to dust

Method

Step 1 Preheat oven to 160°C. Line 3 baking trays with non-stick baking paper. Draw an 18cm disc on each.
Step 2 Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Gently fold in the cream of tartar and hazelnut meal. Divide the meringue mixture evenly among the prepared discs. Use the back of a spoon to smooth the surfaces. Bake for 50 minutes or until the meringues are crisp.Turn oven off. Leave the meringues in oven, with the door ajar, for 1 hour to cool completely.
Step 3 Beat the cream in a bowl until soft peaks form. Place 1 meringue disc on a cake stand or serving plate. Spread with one-third of the cream.Top with one-third of the raspberries. Continue layering with remaining meringue discs, cream and raspberries. Dust with icing sugar.

Raspberry dacquoise

How to make Raspberry dacquoise

Ingredients

Method