Raspberry hazelnut meringue torte

• 10 Servings

INGREDIENTS
6 egg whites
1 1/2 cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
3/4 cup dry-roasted hazelnuts, chopped
2 x 125g punnets fresh raspberries
600ml thickened cream, whipped
White chocolate curls, to garnish

• Step 1
  Preheat oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper. Mark a 22cm circle on each piece of paper.
• Step 2
  Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat to combine. Fold in 1/2 cup hazelnuts. Spread half the mixture inside 1 circle. Repeat with remaining mixture. Scatter remaining hazelnuts over eggwhite circles. Bake for 35 to 40 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
• Step 3
  Place half the raspberries in a bowl. Using a fork, crush until almost smooth. Place 1 meringue round on a serving plate. Dollop with two-thirds of the cream. Spoon over crushed raspberries. Scatter with half the remaining raspberries. Top with remaining meringue round. Dollop remaining cream in a small circle in the centre of meringue round. Top with remaining raspberries and chocolate curls. Serve. (could use scribbles of melted choc on top)