Gino D’acampo hazelnut Meringue with summer fruits recipe on Let’s Do Lunch

Gino D’acampo showcase his hazelnut Meringue with summer fruits recipe on Let’s Do Lunch.

The ingredients are: 3 large egg whites, 175g caster sugar and 75g roasted hazelnuts.

For the filling: 500g summer berries (strawberries, raspberries, blackberries, blueberries , cherries), 300ml double cream, 2 tbsp hazelnut liqueur and 2 tbsp icing sugar.

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Gino D’acampo hazelnut Meringue with summer fruits recipe on Let’s Do Lunch

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