Hazelnut and Strawberry Meringue Cake

Name: Hazelnut and Strawberry Meringue Cake
Yield: Serves 6–8
Ingredients: 8 oz (225 g) fresh strawberries, halved if they are large; the yolks of 4 eggs; a pinch of salt; 1 oz (25 g) sugar; ½ teaspoon (2.5 ml spoon) cream of tartar; 1 oz (25 g) ground hazelnuts (fusing whole hazelnuts, grind in a food processor or coffee grinder); ½ pint (300 ml) double or whipping cream; the whites of 4 large eggs (size 1–2); 1 teaspoon (5 ml spoon) vanilla essence; 5 oz (150 g) caster sugar; juice of 1 lemon; grated rind and juice of 1 orange; 1 tablespoon (15 ml spoon) cold water; 1 oz (25 g) cornflour; 1 oz (25 g) toasted hazelnuts, chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This is more of a cake than a pavlova, made of the lightest meringue which is gooey as well. The crunchy hazelnuts make it particularly delicious. It is filled with a tangy, orange egg custard which enhances the flavour of the strawberries. (Raspberries, blackberries or peaches can be substituted for the strawberries, depending on the season.)

Ingredients

Cake
Vegetarian

Ingredients

Method