This is a bit of a version of a feuillette, but using thin meringue instead of puff pastry. I've used hazelnuts but you could use any nuts, or even a mixture; the same goes for the fruits.
For the meringue
2 egg whites
70g caster sugar
1tsp white wine vinegar
100g hazelnuts, lightly roasted and chopped
200ml double cream
A few drops of good-quality vanilla essence
1tbsp caster sugar
400g strawberries, hulled
Preheat the oven to 120C/gas mark 1. In a mixing machine, whisk the egg whites until stiff. Add the caster sugar and continue whisking until it's stiff and shiny. Add the cornflour and vinegar and whisk for about 30 seconds, then fold in half of the hazelnuts. Spread the mixture, about half a cm thick, on to a baking tray lined with greaseproof paper and scatter over the rest of the hazelnuts. Cook in the oven for about an hour until it's crisp, but don't let the outside colour. Leave to cool.
Meanwhile, blend about a third of the strawberries in a liquidiser; slice the rest. Whip the cream with the sugar and vanilla essence; fold in the purée and sliced strawberries to form a ripple effect. To serve, break the meringue into big pieces, place one on each plate, spoon on the strawberry mixture and place another piece of meringue on top.Reuse content