Hazelnut meringue with chestnut cream and raspberries

Hazelnut meringue with chestnut cream and raspberries

Meringue aux noisettes et crème de marrons avec framboises

From The Alps Region

A French cousin of the pavlova, this dessert uses sweetened chestnut cream which has a lovely strong flavour and contrasts wonderfully with the meringue and fresh raspberries.

Serves 6

Ingredients

li>30 grams hazelnut meal

• 90 grams caster sugar


• 1/2 tablespoon cornflour


• 2 egg whites


• A pinch of cream of tartar


• 1/4 teaspoon white vinegar


• 200 ml cream


• 10grams creme de marrons (sweetened chestnut cream, available from delicatessens)


• 450 grams raspberries


• 1/4 cup apricot jam


• 2 teaspoons water


• A little icing sugar for dusting

Method

Preheat the oven to 180°C. Line a flat baking sheet with baking paper and draw a 25 cm circle on the paper.

Place the hazelnut meal in a small frying pan over a medium heat and toast until lightly browned. Mix with half the caster sugar and the cornflour.

Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk to medium-stiff peaks. With the motor turned to low, gradually whisk in the remaining caster sugar and the vinegar, to form stiff peaks.

Fold the hazelnut mixture into the meringue then spoon into a piping bag fitted with a 1 cm round nozzle. Pipe a 25 cm spiral disc onto the prepared baking sheet, working from the outer edge in to the centre. Bake for about 25 minutes. If the meringue browns too much, reduce the oven temperature. When cooked, the meringue should be dry and firm. Remove from the oven and leave to cool.

Whip the cream, then gently fold in the crème de marrons. Spread onto the meringue and top with the raspberries.

Heat the apricot jam with the water to make a runny glaze. Brush the raspberries with the glaze. Just before serving, dust with icing sugar.

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