This website requires Javascript for optimum viewing purposes. Please enable javascript in your browser.

Facebook Twitter Instagram

Anna Heinrich

X Hey lover, do you want more love in your life? Yes No I am so happy you are full to the brim with LOVE!    I really want to add your love pool and share what I love with you LOVE   IS ALL YOU NEED!I cannot wait to send you some extra LOVE each and every month!
X Anna Heinrich Love

I cannot wait to send you some extra LOVE each and every month! From my favourite fashion trends, amazing recipes, fun adventures you may wish to embark on, advice on how more love into Your life and so much more! So what are you waiting for?

Sign up to receive updates from me.

X Anna Heinrich Love

I really want to add to your love pool and share what I love with you - like the latest in my favourite fashion trends that you may also love, the best travel adventures you may want to embark on too, where and what I love to eat and so much more, as well as some special offers that I only share with my community of lovers! Want in?

Sign up to receive updates from me.


Food & Drink / Judesfood categories: Food & Drink Judesfood

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ cup (75g) hazelnuts, toasted
  • 6 egg whites
  • 1⅔ cups (350g) caster sugar
  • 1½ teaspoons white vinegar
  • ¼ cup cocoa powder
  • 600ml thickened cream
  • 2 punnets fresh raspberries
  1. Pre-heat oven 150°C (130°C fan force).
  2. Process hazelnuts until finely chopped; set aside.
  3. In a large bowl beat egg whites until stiff peaks form. Add sugar a little at a time, beating until sugar dissolves with each addition; add vinegar with the last of the sugar and beat to combine.
  4. Carefully fold through 2 tablespoons of cocoa powder and ¾ of the hazelnuts into the meringue.
  5. Draw around a 22cm round cake tin onto a sheet of baking paper; repeat twice.
  6. Grease 3 flat baking trays and place baking paper, drawn side down, onto each.
  7. Split the meringue mixture into 3 and spread onto each baking sheet using the drawn circle as a guide. Sprinkle remaining cocoa and hazelnuts over 1 of the meringues.
  8. Bake in the pre-heated oven for 55-60 minutes or until meringue feels dry to the touch and lifts easily off the baking paper.
  9. Meanwhile in a large bowl whip the cream until stiff.
  10. Cool meringue in oven with door slightly ajar to prevent meringue from cracking (A JUDESFOOD TIP).
  11. Reserving the cocoa and nut dusted meringue for the top, spread half the cream over 1 of the other meringues and top with half the raspberries; place remaining meringue on top, spread with remaining cream and raspberries.
  12. Finally top with reserved cocoa and nut meringue.
  13. Assemble at the last minute as the cream will soften the meringue too much.
  14. Serve immediately.
  15. ENJOY!
Cut into thick wedges and serve immediately!


Leave a comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

Thank you for sighning up lover!

You Will Shortly Receive A Confirmation Email, But In The Meantime Let’s Get Social...