Ingredients

• 7 egg whites
• 270g (1 1/4 cups) caster sugar
• 1 tsp cream of tartar
• 100g (1 cup) hazelnut meal
• 1 x 600ml ctn thickened cream
• 2 x 125g punnets raspberries
• Icing sugar, to dust

Description

Raspberry Dacquoise Recipe - Preheat Oven To 160°C. Line 3 Baking Trays With Non-stick Baking Paper. Draw An 18cm Disc On Each. Use An Electric Beater To Beat The Egg Whites In A Clean, Dry Bowl...

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