Strawberry Dacquoise��� Veg� CD� DP�� 75mins�
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Serves:�6��� Cold�� Vegetarian� Fruit� Nuts��Dessert� Pudding

Ingredients

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
6 tbsp� Cognac

Instructions
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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.

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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.

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5. 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.

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5. 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.