Strawberry Mousse and Hazelnut Meringue Loaf
3 egg whites
¾ cup caster sugar
1 cup hazelnuts, roasted, skinned and chopped finely
Preheat the oven to 150 degrees Celsius
Beat egg whites thick to form soft peaks.
Add sugar gradually.
Fold through hazelnuts.
Spread the mixture evenly over the base of a lined flat Swiss roll tin
Bake for 20 - 25 minutes. Cool.
Cut into two oblongs the same size as the base of your loaf tin
500 grams strawberries, hulled (2 punnets)
½ cup caster sugar
4 eggs yolks
2 sheets gelatine softened in cold water
300 ml cream, whipped
Remove 6 of the best strawberries for garnish.
Chop remaining strawberries and process in a food processor until smooth.
Place the puree in a saucepan with sugar. Simmer until thick and reduced to about 1 cup.
Whisk in the egg yolks. Heat very gently until the mixture thickens enough to coat the back of a spoon. Do not boil.
Stir through the gelatine. Cool. Refrigerate until starting to thicken.
Fold the beaten cream through the strawberry mixture.
Place a slice of hazelnut meringue in the bottom of loaf tin lined with cling film.
Pour in strawberry mousse. Place remaining slice of meringue on top.
Fold over cling film and chill for 3-4 hours or overnight.
Garnish with toasted sliced almonds, strawberries and a dusting of icing sugar