Preheat oven to 160°C (140°C fan) mark 3. Line two baking sheets with parchment and draw a 20.5cm (8in) circle on each sheet. Flip parchment over so ink is on the bottom.
Step 2
Whisk the egg whites in a large bowl until stiff but not dry. Gradually add caster sugar, mixing well after each addition, until thick and glossy. Quickly beat in the hazelnuts.
Step 3
Divide meringue mixture equally between the prepared baking sheets and smooth into a circle inside the marked lines. Bake for 30-40min until lightly golden and easy to peel away from the paper. Leave to cool completely on the baking sheet - they may crack slightly.
Step 4
Pour cream into a bowl. Add icing sugar and whisk until the mixture just holds its shape. Tip in raspberries and lightly whisk to break up the fruit.
Step 5
Put one of the meringue discs on a serving plate. Cover with raspberry cream and top with remaining meringue disc. Use a teaspoon to drizzle over melted chocolate and serve.
Make ahead
Prepare to end of step 3 up to one month ahead. Put both meringues on one baking sheet. Wrap in clingfilm and freeze. To serve, defrost completely, then complete recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
