This as a celebration cake, perfect for special occasions. The layers of meringue with the fruit in between look very pretty and it's super easy to make ahead and assemble last minute.

  • Preheat the oven to 180°C/160°C fan/Gas mark 4.
  • Blitz the hazelnuts in a blender until very fine.
  • Take a clean, grease-free bowl and add the egg whites. Whisk the egg whites until they form soft peaks. Gradually add the caster sugar a dessert spoon at a time, whisking well in between. Continue until all the sugar has been added and the mixture is thick and glossy, then fold in the hazelnuts.
  • Divide the mix between three greased and lined Victoria sandwich tins and then bake in the preheated oven for about 25-30 minutes, until golden.
  • When done, take out of the oven, cool in the tins and then carefully remove.
  • Whip the cream until it forms soft peaks. Spread a third of the cream onto one of the meringues and add a thin layer of strawberries and raspberries. Top with the second meringue and repeat the process. Place the final meringue on and top with the remaining cream and berries.
  • To finish, sprinkle with icing sugar.

Cook’s tip: Run a knife around the outside of the cake tins to release the meringues and upturn them to get them out of the tin. Carefully peel off the lining paper.


  • 250g whole hazelnuts
  • 8 egg whites
  • 300g caster sugar
  • 200ml double cream
  • 200g BerryWorld Strawberries, hulled and sliced in half
  • 100g BerryWorld Raspberries
  • Icing sugar to decorate