Hazelnut meringue cake with roasted apricots

An irresistible meringue cake with toasted hazelnuts, a light yoghurt cream and roasted apricots. Crisp on the outside and soft and marshmallow-like in the centre, it’s the perfect summer dessert. Two hazelnut meringue layers are filled with a fluffy Greek yoghurt and cream filling, then topped with sweet, juicy roasted apricots. A wonderful way to make the most of apricot season :).

Ingredients for the hazelnut meringue layers:

• 6 egg whites, from large eggs
• 300 g caster sugar
• a pinch of salt
• 2 teaspoons potato starch
• 1 teaspoon white vinegar
• 75 g hazelnuts

Toast the hazelnuts in a dry frying pan or in the oven at 180°C, stirring occasionally. Leave to cool, then rub off the skins.

Line two flat baking trays with baking paper and draw two 21 cm circles. Place the egg whites into the bowl of a stand mixer. Whisk slightly, then add the salt and continue whisking until stiff. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick and glossy. Whisk in the potato starch and vinegar.

Divide the meringue evenly between the two circles and spread to the edges. Sprinkle the toasted hazelnuts evenly over the tops.

Preheat the oven to 180°C. Place both trays in the oven and immediately reduce the temperature to 100°C. Bake/dry the meringues for 2–2¼ hours, or longer if necessary, until crisp on the outside and underneath. Turn off the oven and leave the meringues inside to cool completely for several hours or overnight. They should be crisp on the outside and soft in the centre.

Ingredients for the roasted apricots:

• 600 g apricots
• 50 g sugar

Halve the apricots and remove the stones. Arrange them cut-side up in an ovenproof dish and sprinkle with the sugar.

Bake at 200°C for 12–15 minutes, until softened but still holding their shape. Remove from the oven and leave to cool.

Ingredients for the yoghurt cream:

• 300 ml double cream, chilled
• 200 g Greek yoghurt, chilled
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract or vanilla bean paste

Place all the ingredients in a mixing bowl and whip until thick and fluffy.

To assemble:

Spread half of the yoghurt cream over the first meringue layer and top with half of the roasted apricots, cut into quarters. Place the second meringue layer on top, spread with the remaining yoghurt cream and finish with the remaining quartered apricots. Chill in the fridge for 1 hour before serving.

Enjoy!