- 4 egg whites
- 225g caster sugar
- 3tbsp finely chopped pistachios, plus extra, to serve
- 248ml carton half-fat double cream
- 250g can chestnut spread (such as Clement Faugier)
- To decorate:
- 125g raspberries
- silver dragees
- edible silver glitter
- You will need:
- 2 baking sheets
AHeat the oven to 140C, 120C fan, gas 1. Whisk the egg whites until stiff, then add the sugar, 1tbsp at a time, until you have a stiff, glossy meringue.
Trace out 3 x 20cm circles on baking parchment, then stick the parchment to the baking sheets using a little meringue. Divide the meringue between the circles, spooning on and levelling with a spatula. Scatter the pistachios over each meringue circle. Bake in the oven for 1 hour 30 minutes, then switch off the oven and leave for a further hour.
To assemble the cake, whip the cream until it holds its shape. Put the chestnut spread in a small bowl, add 3tbsp of the cream to it, and mix in. Put the first meringue on a cake stand or plate, add half the chestnut mix and half the cream, top with another meringue and repeat, then add the final meringue. Add a pile of raspberries, dragees, glitter and extra pistachios, and serve.
Don't be tempted to rush the meringues - the need to stay in the switched off oven to dry out, otherwise the base could be soggy.