14th Mar 2012 - 09:35
Ingredients
Number of Portions: 10 Ingredients 150g (5oz) McDougalls Meringue Mix 200ml (7fl oz) Water 225g (8oz) Caster Sugar 100g (4oz) Hazelnuts, chopped 275ml (1/2pint) Double Cream, whipped 225g (8oz) Raspberries
Preparation method
Method 1. Place the meringue mix in a bowl fitted with a whisk. Whisk on slow speed for 1 minute until the mix is evenly dispersed. Increase to high speed and whisk until the mixture forms stiff peaks. Add the sugar and mix on a high speed for a further 2 minutes. 2. Fold in the nuts. 3. Bake in two 8" sponge tins lined with silicone paper for 1 1/2 - 2 hours at 140ºC/275ºF/Gas Mark 1. 4. Allow cooling before filling with the cream and raspberries.
Recipe courtesy of