4 cups mixed frozen berries or fresh berries
1 cup roasted hazelnuts
6 egg whites
1½ cups sugar
1 teaspoon hazelnut essence
600ml cream
1 cup raspberry jam
Thaw berries if frozen. Drain well and reserve juice. Place roasted hazelnuts in a clean, dry tea towel and rub together to remove as much of the skin as possible. Chop nuts finely. Beat egg whites until stiff but not dry. Add half of the sugar and beat well. Repeat with remaining sugar and stir in hazelnut essence and hazelnuts. Line a tray with baking paper. Spread meringue out on tray into two 20 x 30cm oblongs. Bake at 120 degrees C for one hour or until meringue is crisp and dry. Turn off oven and leave in oven to cool completely. Carefully cut down the length of each meringue to form
two pieces. Whip cream. Spread a layer of cream over three meringue pieces. Cover evenly with berries. Stack meringues and berries on top of one another, finishing with a plain meringue. Press lightly together. Serve with berry couli.
Berry Couli
Reserved berry juice
1 cup raspberry jam
Heat reserved berry juice and jam together stirring often. Simmer until reduced by half. Cool.
