Ingredients

Serves 6

You need a flat oven try lined with baking paper and a piping bag fitted with a 1 cm plain nozzle.

* 30 g hazelnut meal
* 90 g caster sugar
* ½ tbsp corn flour
* 2 egg whites
* a pinch of cream of tartar
* 1/4 tsp vinegar
* 200 ml cream
* 100 g crème de marrons (sweetened chestnut cream)
* 450 g raspberries
* ¼ cup apricot jam
* 2 tsp water
* A little icing sugar for dusting

 

Method

Preheat oven to 180°C.
Place hazelnut meal in a small frypan and brown lightly for a few minutes on medium heat.  Mix browned hazelnut meal with half the caster sugar and the corn flour.
Beat egg whites and cream of tartar until almost stiff.  Then at low speed gradually add remaining caster sugar and the vinegar, continuing to beat at low speed until stiff peaks form.
Fold hazelnut and sugar preparation into beaten whites.  Fill the piping bag with the mixture and pipe a disk about 25 cm diameter onto the baking paper.
Bake in preheated oven for about 25 minutes.  The meringue should be dry and firm.  Allow to cool.
Whip cream, then gently fold in the crème de marrons.  Spread this onto the meringue and top with raspberries.
Heat apricot jam with 2 tsp water to make it just runny.  Brush raspberries with jam and dust with icing sugar.