Recipes

Method

1. Pre-heat the oven to 140°C, gas mark 1 and line two flat baking sheets with baking parchment and draw a 20cm circle on the paper. In a plastic bag lightly bash the toasted almonds and hazelnuts with a rolling pin.
2. In a small bowl mix the two sugars together. In a clean large bowl whisk the egg whites until stiff, ideally with an electric whisk.Whilst still whisking gradually add the sugar a little at a time followed by the cornflour and then the vinegar, keep whisking until the mixture is beautifully glossy and feels quite thick. This can take about 5 minutes.
3. Time is of the essence now so quickly fold in the chopped nuts keeping a few back to scatter over. Divide the meringue mixture between the two baking sheets and spread as evenly as you can top with the reserved nuts. Bake in the pre-heated oven for 1 hour and then turn the oven off and leave to cool completely in the oven (for about 40 minutes).
4. To decorate the cake, place 300g of the strawberries in a food processor with half of the icing sugar and blend until smooth, strain through a sieve. In a large bowl whisk the cream with the remaining icing sugar until soft peaks form. Slice the last of the strawberries.

To serve: place one of the meringues onto a serving plate or cake stand. Spread half of the cream over the half of the sliced strawberries and also half of the strawberry puree. Place the second meringue on top, pile over the remaining cream, strawberries and puree. Dust with a little extra icing sugar and serve.

This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.