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Mouth-watering meringue, sumptuous strawberries and delicious dark chocolate come together to make this extra special dessert...
This extra special dessert can also double up as a birthday cake with some indoor sparklers or birthday candles pressed into the top meringue layer.
1 Preheat the oven to 110oC/225oF/ Gas Mark ¼. Line 2 large baking sheets with non-stick baking paper and draw on 3, 20 cm (8 inch) circles. Grill the hazelnuts until golden then finely chop or grind in a liquidiser or food processor until similar to breadcrumbs then mix with the corn flour.
2 Whisk the egg whites until stiff peaks and the bowl can be turned upside down without the egg whites sliding in the bowl. Gradually whisk in the sugar, a teaspoonful at a time and continue whisking once all the sugar has been added for a minute or two until the meringue is very thick and glossy.
3 Fold in the finely chopped hazelnuts then spoon the meringue into a large piping bag fitted with a 1 cm (1/2 inch) plain piping tube and pipe three meringue circles starting in the centre of each drawn circle or spoon meringue on to the paper and spread with a round bladed knife if preferred.
4 Bake for 11/4-11/2 hours or until the meringue circles can be lifted easily from the paper. Leave to cool still on the paper.
5 When ready to serve, whisk the cream in a bowl until it forms very soft peaks then fold in the fromage frais. Transfer one of the meringues to a serving plate, spoon over one third of the cream mixture then sprinkle with one third of the fruit and drizzle with a little of the chocolate. Cover with a second meringue then repeat the layers ending with fruit, extra hazelnuts if using and drizzles of melted chocolate.