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Red berry hazelnut meringue layer cake

Red berry hazelnut meringue layer cake


4 egg whites

fine sugar

75g ground hazelnuts

500ml of whipping cream or fromage blanc

300g of red berries fresh or frozen

raspberry coulis

a few roughly chopped hazelnuts


Preheat the oven to 110°C.

Draw 4 circles on baking parchment using a plate as a template. 

Weigh the egg whites and double the weight in fine sugar.

Place the egg whites into a very clean bowl and whisk until soft peaks form, then add the sugar, slowly whisking well after each addition until thick and glossy. Fold in the ground hazelnuts. Put the meringue into a piping bag fitted with a 1cm nozzle and pipe 4 meringue circles onto the prepared parchment starting in the centre of each circle.

Bake for 65 minutes or until the meringues lift easily from the paper. Leave to cool.

When ready to serve, whip the cream then top each meringue with the cream. Stack on top of one another and top with the fruits, coulis and chopped hazelnuts.


By Nikki Legon

© Living Magazine