Crisp Dessert Recipes - Raspberry Nut Meringue Recipe

Ingredients

• 3 eggs, separated

• 250 g/9 oz/generous 1 cup caster (superfine) sugar

• Oil, for greasing

• 45 ml/3 tbsp finely chopped hazelnuts (filberts)

• Finely grated rind and juice of 1 lime

• 250 ml/1 cup double (heavy) cream

• 225 g/8 oz raspberries

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Method:

1. Whisk the egg whites until stiff. Whisk in 75g/1/3 cup of the sugar and whisk again until stiff and glossy. Fold in a further 75g/1/3 cup of the sugar.

2. Spoon  the meringue mixture into an oiled, fairly large, shallow ovenproof serving dish. Spread out so it covers the base fairly thinly and the sides more thickly.

3. Sprinkle with the hazelnuts. Bake in a preheated oven at 110°C/ 225°F/gas mark 1/4 for several hours until crisp.

4. Put the egg yolks in a bowl with the remaining sugar and the lime rind and juice. Whisk over a pan of hot water until thick and pale.

5. Whip the cream until peaking. Fold about two-thirds into the custard. Pour into the meringue and chill for at least 6 hours, preferably overnight.

6. Pile the raspberries on top and decorate with the remaining whipped cream.