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Raspberry hazelnut meringue torte
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Prep Time:
65 minutes
Cook Time:
40 minutes
Total Time:
105 minutes
Indulge in a delightful berry dessert bursting with flavor!
Ingredients:
  • 6 eggwhites
  • 322.50 gm caster sugar
  • 2.50 gm cornflour
  • 1 tsp white vinegar
  • 187.50 ml dry-roasted hazelnuts, chopped
  • 2 x 125g punnets fresh raspberries
  • 600ml thickened cream, whipped
  • White chocolate curls, to garnish
Instructions:
  • Preheat your oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper and draw a 22cm circle on each sheet.
  • With an electric mixer, whip egg whites until stiff peaks form, then incorporate sugar and beat for 10 minutes or until sugar fully dissolves. Mix in cornflour and vinegar until combined, then gently fold in 1/2 cup hazelnuts. Spread half of the mixture into one circle, and repeat with the remaining mixture. Sprinkle the remaining hazelnuts on top of the egg white circles. Bake for 35 to 40 minutes or until firm, then turn off the oven and let it cool with the door slightly open.
  • In a bowl, crush half of the raspberries until almost smooth using a fork. Place one meringue round on a serving plate. Spread two-thirds of the cream on top. Spoon the crushed raspberries over the cream. Scatter half of the remaining raspberries on top. Place the second meringue round on top. Make a small circle with the remaining cream in the center of the top meringue round. Finish off with the remaining raspberries and chocolate curls. Serve and enjoy!

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