Instructions: Draw two circles on separate sheets of silicone paper (or lift off paper in chalk) one of them 250mm diameter and the other 280mm in diameter.

Turnover and place on two separate baking trays.

Preferably using an electric mixer whisk the egg whites on full speed in a large bowl until stiff but not dry.

Still whisking at full speed gradually add the sugar a teaspoon at a time.

The process may take about 8 minutes depending on the power of the machine. When all the sugar has been added the mixture will be shiny and very stiff.

Fold in the vinegar and curnflour and 150g of the nuts.

Use 2 tablespoon to shape about half of the meringue mixture into a garland using the smaller pencil circle as a guide.

Spread the remaining mixture over the second larger marked circle to cover it completely.

Make the top as smooth as possible. Sprinkle the remaining nuts over the garland of meringue.

Place one meringue on its baking sheet on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 3 minutes or until a very pale cream then transfer to the centre of the simmering oven.

Now place the second meringue on the grid shelf on the floor of the roasting oven with anew cold plain shelf on the second set of runners for 5 minutes as before then transfer to the simmering oven.

Both meringues will need about a further hour or more in the simmering oven until firm turning them round halfway through the cooking time.

Allow to become cold before removing the baking papers.

Place the larger meringue base side up on a serving dish.

Beat the cream to a soft floppy consistency and gently fold in the raspberries.

Spread most of the filling over the hose round and put the smaller meringue right side up on top.

Fill the hole with the remaining cream and raspberries.

Cover and chill until ready to serve.

Just before serving dust with icing sugar.

The meringue is best filled about 6 hours before serving.

I am particularly fond of this meringue. If you have difficulty buying flaked hazelnuts slice whole hazelnuts on a fine slicing disc in a processor. These folded into the meringue give it a delightful flavour and crisp texture. So much better than ground hazelnuts which are often dry.

Serves 12

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