4 egg whites
9 oz. caster sugar *See Note
3-4 drops of vanilla essence
1/2 tsp. vinegar
4 1/2 oz. hazelnuts (shelled, browned and ground)
1/2 pint double cream
1/2 lb. raspberries (optional)
icing sugar (for dusting)

Butter and flour the sides of the sandwich tins and line the bottom with a disc of non-stick (silicone) cooking paper. Set the oven at 375°F. Whisk the egg whites until stiff with a rotary or electric beater, add the sugar 1 tablespoon at a time and continue beating until the mixture is very stiff and stands in peaks. Whisk in the vanilla essence and vinegar, then fold in prepared nuts. Divide the mixture between the two prepared tins and smooth the top with a pallette knife; bake 30-40 minutes but no longer. The top of the meringue will be crisp and the inside soft like a marshmallow. Turn on to wire racks to cool.

Watch point: Always fill meringue at least three hours before serving; cake will then cut into portions without splintering. Whisk the cream, sweeten and flavour with extra sugar and vanilla; use about two-thirds to fill meringue. Add raspberries to the cream filling, reserving some for decoration. Dust top with icing sugar and use the remaining cream to shape, or pipe, rosettes on the top.

*Caster sugar: a superfine granulated sugar. Can be purchased at your local supermarket, if not, you can make your own by grinding granulated sugar for a couple of minutes in a food processor.