Directions

Italian Meringue

1. Whip egg whites – to soft peak.
2. Boil the sugar and water to 118 degree.
3. Keep egg whites on a low setting and pour sugar in slowly until fully combined.
4. Whip fast until cool.
5. Gentle Fold in 230g ground almonds, 70g ground hazelnuts.
6. Pipe onto baking parchment or spread flat onto two trays, ensure equal amounts on both.
7. Bake at 180 degrees for 10 – 12 mins, until golden brown.

Buttercream Filling

1. Whisk together over a Bain Marie, until the ribbon stage (Sabayon) and combined.
2. Take off the heat and whisk until cold.
3. whisk the butter until fluffy.
4. Combine the butter with Sabayon.

To Assemble:

1. Once all elements are cooled.
2. Remove Sponge from tray and place on a board.
3. Layer the Buttercream filling on top,
4. Placing raspberries and chopped hazelnuts evenly across the mixture.
5. Then careful place the other sponge on top.
6. Refrigerate for at least 1 hour.
7. Cut and Serve.