CD DP 75mins
For the meringue:
125g/5oz Ground Almonds
5 large Egg Whites
225g/8oz Caster Sugar
A Little Vegetable Oil
For the filling
675g/1˝lb Fresh Strawberries, hulled and halved
1 Vanilla Pod
600ml/1pt Double Cream
75g/3oz Icing Sugar
1. Preheat the oven to 110C, 225F, Gas mark 1/2
2. Rub the oil over 3 flat baking trays and line each tray with
parchment paper. Lightly oil the paper. Place the almonds into a food processor and
pulse chop to a medium fine flour.
3. Whisk the egg whites with half the Caster sugar until stiff, then add the
almonds and the remaining sugar. Fold in to combine.
4. Divide the mixture equally between the 3 trays and spread it out flat, each
the same shape and diameter, as thinly as you can (1cm/1/2 inch thick at most).
Bake for 60 minutes or until set. IMPORTANT peel off the
paper whilst the meringues are still hot. Place on wire racks to cool.
Meanwhile, scrape the seeds from the vanilla pod into a mixing bowl, add the cream and icing sugar and
lightly whip. When stiff, fold in the brandy.
To serve - Place the first meringue layer on
a large flat platter and cover it with a third of the cream mixture.
Place a third of the strawberry halves onto the cream. Repeat with the remaining
meringue layers and cream. Chill until ready to serve.