Hazelnut Meringue with Strawberries and Cream

165 grams ground hazelnuts
3 large egg whites
170 grams castor sugar
1 tsp vanilla essence
1/2 tsp wine vinegar (red or white)

Filling
300 mLs cream – whipped to stiff peaks
250 grams strawberries – cored and chopped

Procedure
Preheat the oven to 180 degrees Celsius. To make the meringue toast the ground hazelnuts in a frying pan over moderate heat shaking the pan until they are evenly toasted – leave to cool. Grease and line two 18-20 cm cakes tines with baking paper. Whisk egg whites until stiff then, still whisking, add the castor sugar a spoonful at a time, whisking until the sugar is incorporated. Fold in the cooled hazelnuts, vanilla essence, and vinegar using a metal spoon. Divide the mixture evenly between the two tins smoothing out with a spoon. Bake in the oven for 30-35 minutes remove from the oven and leave to cool in the tins.

To make the filling, whip the cream and fold in the chopped strawberries. Put one meringue half on a serving plate and carefully peel of the paper and cover with the strawberry cream mixture, smoothing evenly over the surface. Cover with the remaining meringue and dust the surface liberally with icing sugar.

Note: The inclusion of 2 tablespoons of Contreau when whipping the cream will be the business.

Wine
Deutz Marlborough Cuvee Rose NV Marlborough NZ.
Cherry and strawberry aromas with subtle spice and raspberry flavours. A celebrating wine to finish the meal and lift the spirits with is gentle effervescence. The mealy biscuit and buttery finish will go well with the hazelnut flavours of the meringue. The gentle acids of this pinot predominant sparkler will cleanse the palate and lift the spirits. A perfect Christmas cheer.

Serves 6

Degree of Difficulty 2