Prep time:

Cooking time: 50 minutes

Total time:

Serves: 10


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

3 egg whites


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

150g golden caster sugar


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

100g blanched/toasted hazelnuts (whizzed in a food processor until finely ground)


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

1tsp white wine vinegar


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

150ml double cream whipped until thick


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

6 large strawberries (I used frozen ones, and defrosted them) – whizzed to a purée


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

2tsp icing sugar


Warning: Undefined array key "abid" in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 91

berries to decorate

This glorious nutty gateau is perfect for entertaining as it can be made a couple of days in advance, and simply assembled before serving. It is not a pavlova, so do not expect a crunchy meringue, but something more chewy. If you’ve never tried hazelnuts in meringues, then you have missed a taste sensation. Make … Continue reading "Hazelnut meringue gateau with strawberry Chantilly cream & berries"

This glorious nutty gateau is perfect for entertaining as it can be made a couple of days in advance, and simply assembled before serving. It is not a pavlova, so do not expect a crunchy meringue, but something more chewy. If you’ve never tried hazelnuts in meringues, then you have missed a taste sensation. Make the meringue well in advance to allow to cook and cool.

  1. Preheat oven to 170˚C. Line a 20cm spring form cake tin with foil, and lightly oil the foil with a flavourless oil such as groundnut. 
  2. Whisk the egg whites until stiff peaks form, then whisk the sugar in, one spoon at a time. Finally, gently fold in the nuts and vinegar.
  3. Pop into the cake tin, even the top and put in the preheated oven. After 50 mins, turn the oven off and allow to cool in the oven. When completely cold, remove from the oven and gently peel away the foil. You can keep it in the tin overnight if needed.
  4. Add the strawberry purée and icing sugar to the whipped cream. Taste – it may need a little more icing sugar.
  5. When ready to serve, place the gateau on a plate and spread the cream over the top. Decorate, using the fruit. You can also add a few mint leaves.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her recipes on Instagram or Facebook @theneedy.greedy 

Created out of a passion for hosting and the huge surge in people wanting to recreate Instagram ready looks at home, Sarah and Alexandra founded SET – Tables with Style, to give clients access to the world of tablescaping. Hiring out beautifully curated table settings throughout Kent and East Sussex for gatherings for 2-16 guests, each luxury package comes complete with everything you need to create the perfect table, from the plates to the atmospheric table lighting, candle holders, crisp linens and fabulous florals. Simply choose from five styles and SET delivers to your door along with setting instructions to recreate the look at home. For the ultimate experience you can opt for SET Up where Sarah and Alexandra lay the table for you and can arrange fresh floral arrangements to complement your chosen look. You then enjoy, rinse and return. Prices start at £30 per person. 

For more information visit set-table.co.uk or Instagram @set_hosting

Strawberry, Rhubarb & Rosewater Parfait

Depending on how you sell it, this dessert could be called a fool or even a mousse. It’s not quite the season for rhubarb or strawberries, so do use frozen if fresh are not available/up to much. This recipe can...

King Prawn Linguine

This is a fresh tasting and not too filling pasta dish that is really quick and easy to put together. It does contain garlic, which is fine as long as you are both eating it. The quantities are easily doubled...

Cheese Fondue

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol?...