Hazelnut Meringue

With Cream and Raspberries

Preparation info

    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This was first created in the 1970s at the Laich Bakery in Edinburgh’s Hanover Street. The crunchy meringue – slightly chewy in the centre and heavy with hazelnuts – is sandwiched with a thick layer of whipped cream and an equally thick layer of raspberries.

Cook’s Tip: It is best made up a few hours before eating so that the flavours mingle and the raspberry juice seeps a little into the top layer of meringue. The nuts can be either finely or coarsely ground, the latter givi