Hazelnut meringue stack
Ingredients
- 150 g (5oz) blanched hazelnuts
- 350 g (12oz) caster sugar
- 6 medium egg whites
- 1/2 tsp. vanilla extract
- 3/4 tsp. white wine vinegar
- 575 g raspberries
- 175 g (6oz) unsalted butter, softened
- 525 g icing sugar, sifted
- 100 mL (3 ½ fl oz) double cream
- 175 g (6oz) white chocolate, melted and cooled
- 1 tsp. freeze-dried raspberries, crushed, available from Waitrose (optional)
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