Delicious with the last of the second raspberry crop, but if too late, frozen raspberries are perfectly fine. Thaw frozen raspberries a little, crush with a fork and fold through the whipped cream just enough to leave a marbling look.
Makes 12.
Ingredients
| 4 | Eggs, whites only (Main) |
| 1 cup | Caster sugar |
| 1 tsp | Wine vinegar |
| 1 Tbsp | Cornflour |
| 3 Tbsp | Oatmeal, toasted (Main) |
| 1 Tbsp | Candied peel, chopped |
| 1 Tbsp | Hazelnut, chopped, roasted and skinned |
| 300 ml | Cream, whipped |
| 2 punnets | Raspberries, or thawed frozen raspberries |
| 1 to dust | Cocoa powder |
Directions
- Preheat the oven to 170C. Line a large baking tray with baking paper.
- Whisk egg whites with a pinch of salt until stiff. Add2⁄3of sugar, 1 Tbsp at a time.
- Add vinegar and cornflour, then add the remaining sugar, 1 Tbsp at a time.
- Using a spatula or large spoon, fold in oatmeal, peel and hazelnuts. Spoon large spoonfuls on to baking tray. Place in oven and bake for 40 minutes.
Kathy recommends:
- Use 2 baking