110 g sugar
75 g ground hazelnuts
40 g polenta grains
3 large egg whites
1 tsp salt
filling:
175 ml double or whipping cream
fruit of choice
Line base of two 18 cm sandwich tins with rounds of baking parchment. Beat egg whites with salt until firm, then add 75g of the sugar and beat again. In a separate bowl mix the remaining sugar with the ground hazlenuts and polenta, then fold this mixture into the egg whites. Divide the mixture evenly between the tins and smooth the tops. Bake in the oven for 25 – 30 minutes until crisp and golden. Turn the meringues out of the tins carefully, they are fragile, and cool on a wire rack. When meringues are completely cold sandwich them together using the whipped cream and fruit. Decorate the top with cream and fruit.
This dessert is very versatile as you can use any fruit that you prefer. Fresh black cherries make a lovely sharp contrast to the sweetness of the meringue and cream. And why not top with curls of chocolate, or whole pieces of Cadbury's Flake.