This stunning dessert, made with crisp and at the same time chewy hazelnut meringue, whipped cream and sweet seasonal raspberries, is surprisingly easy to make. Scottish raspberries are available until September so this is a must before late autumn arrives.
Line the bases of the tins with baking parchment. Grease the sides. Put the nuts on a baking tray. Set the oven to 180Cfan and roast until lightly browned (and smelling deliciously nutty) - approximately 10 minutes.
Remove from the oven, leave to cool then pulse in a food processor until finely chopped but not powdery. Whisk the egg whites with a pinch of salt until stiff peaks. Now gradually beat in the caster sugar, a heaped tablespoon at a time, adding the 1 teaspoon vanilla extract, the cornflour and vinegar with the last spoon of sugar.
Finely fold in the chopped nuts and spoon the mixture into the two lined tins. Bake for 35-40 minutes until the meringue cakes are well risen and firm. Cool, then carefully remove the baking parchment.
Whip the cream lightly with the remaining vanilla extract and 1 teaspoon of icing sugar. Take one third of the raspberries and crush with a fork in a bowl. Spread over the upturned base of one of the meringue cakes followed by half of the remaining whole raspberries (the rest is for the top) spread the cream in an even layer and top with the other meringue. Decorate with the remaining raspberries and dust with icing sugar. Serve. (I recommend cutting with a serrated knife)
If you like the idea of chocolate with this, add small spoonfulls of nutella to the cream layer and swirl.