Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking paper and trace 4 x 20-cm circles on them.
To make the meringue layers, combine 60g caster sugar with the almonds, icing sugar and cornflour.
Beat the egg whites until they form soft peaks, then add the rest of the caster sugar gradually to form a stiff meringue.
Fold in the nut mixture.
Pipe the meringues into 20-cm wide discs.
Dust with the icing sugar, then bake for 10-12 minutes until just turning golden and springy to the touch.
To make the strawberry mousse, whip the egg whites until frothy and set aside.
Sprinkle the gelatine over 125ml water and set aside to absorb.
Bring the sugar and the remaining 65ml water to a boil in a saucepan over a high heat. Cook it until 115°C on a thermometer (see TOP TIP).
Start whipping the whites again and pour the sugar syrup slowly down the sides of the bowl while the mixer is running.
Add the soaked gelatine powder mixture to the still-warm pot and swirl to melt, then add to the hot meringue. Continue beating until the meringue is cool.
Gently fold in the strawberry purée by hand.
Fold in the whipped cream and vanilla.
Line the base of a lightly greased 20-cm round springform cake tin with non-stick baking paper. Line the sides with baking paper, leaving 5cm excess above the rim. Staple the sides together to secure.
Carefully loosen the meringue discs from the baking paper and place 1 meringue disc in the base of the tin.
Spoon 1⁄5 of the mousse into the tin and top with a second meringue disc. Continue layering mousse and meringue discs, finishing with a layer of meringue.
Refrigerate for 4 hours, or until set.
Carefully remove the cake from the tin and peel away the baking paper.
Smooth the sides with a warm palette knife.
Decorate with the strawberries and serve.