Hazelnut & Strawberry Vacherin

Preheat the oven to 110°C (fan 110°C, gas mark ¼). Line two large baking sheets with non-stick baking paper and draw on three 20 cm (8 inch) circles.

Grill the hazelnuts until golden then finely chop or grind in a liquidiser or food processor until similar to breadcrumbs then mix with the cornflour.

Whisk the egg whites until stiff peaks. Gradually whisk in the sugar, a teaspoonful at a time and continue whisking once all the sugar has been added for a minute or two until the meringue is very thick and glossy.

Fold in the hazelnuts and cornflour, then spoon the mixture into a large piping bag fitted with a 1 cm (1/2 inch) nozzle and pipe three meringue circles onto the prepared circles, starting in the centre of each circle. Alternatively you can spoon the meringue on to the paper and spread with a round bladed knife.

Bake for 75-90 minutes or until the meringue circles can be lifted easily from the paper. Leave to cool on the paper.

When ready to serve, whisk the cream in a bowl until it forms very soft peaks then fold in the fromage frais.

Transfer one of the meringues to a serving plate, spoon over one third of the cream mixture then sprinkle with one third of the fruit and drizzle with a little of the chocolate. Cover with a second meringue then repeat the layers topping with fruit, extra hazelnuts and drizzles of melted chocolate.