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Strawberry Vacherin

ingredients

serves 6
3 egg whites
175 g (6 oz) caster sugar
75 g (3 oz) toasted ground hazelnuts
284 ml (10 fl oz) carton double cream
icing sugar
450 g (1 lb) fresh strawberries

method

1. Draw two 20 cm (8 inch) circles on non-stick paper. Divide one into six wedge shapes.

2. To make the meringues, whisk the egg whites until stiff. Gradually whisk in the sugar, keeping the mixture stiff. Fold in the ground nuts.

3. Pipe a good half of the mixture on to the plain circle, using a 1 cm (1/2 inch) plain nozzle. Pipe the remaining mixture into six separated triangles within the circle area on the other sheet of paper, allowing room between them for spreading.

4. Bake in the oven at 190°C (375°F) mark 5 for 30-35 minutes or until crisp and golden. Cool, then peel off the paper.

5. To complete the vacherin, stiffly whip the cream with icing sugar to taste. Slice the strawberries, reserving one whole and six slices for the decoration. Fold the remaining strawberries into half the cream and pile on to the meringue circle. Place the wedges on top. Decorate with the rest of the whipped cream. Just before serving, dust with icing sugar and add the reserved strawberries.

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