Mary Berry showcased her delicious Marjolaine cake in dessert week on The Great British Bake Off.

Mary says: “This cake combines layers of nutty meringue, praline buttercream and chocolate ganache. It’s naturally gluten-free, too.”

The ingredients for the dacquoise: 125g blanched almonds, 125g blanched hazelnuts, 300g caster sugar, 25g cornflour and 6 large free-range egg whites (reserve the yolks).

For the chocolate ganache: 270ml double cream and 360g plain chocolate, 46% cocoa solids, broken into pieces.

For the praline: 300g caster sugar and 100g blanched almonds.

For the buttercream: 225g caster sugar, pinch cream of tartar, 8 free-range egg yolks and 350g unsalted butter, slightly softened, cut into pieces.

To assemble: 150g flaked almonds, 50g hazelnuts, chopped and 50g pistachios, slivered.