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“I took this recipe from the book "Homemade Desserts" (2006). I was looking for a nice, light dessert for a family birthday celebration. I made a few slight modifications and it turned out wonderfully! Unfortunately, I forgot to take a photo to go with this recipe, but I will upload one the next time I make it. It looks quite nice with the creamy raspberry layer sandwiched between the two meringues! Enjoy!”
1hr 5mins
1 cake

Ingredients Nutrition


  1. Preheat the oven to 350F (325F for a convection oven). Grease and line two 8-inch round cake pans with parchment paper.
  2. For the meringue, beat the egg whites in a clean bowl until stiff peaks form. Gradually beat in the sugar to make a stiff and glossy meringue. Fold in the vanilla extract, vinegar, cornstarch and ground hazelnuts.
  3. Divide the mixture evenly between the two prepared pans and level the surface. Scatter the chopped hazelnuts over the top of one, then bake in the over for 50 - 60 minutes, or until crisp. Turn out on a wire rack until cool.
  4. For the filling, stir the yogurt, whiskey and honey together in a bowl. Whip the cream in a separate bowl until soft peaks form, then fold into the yogurt mixture together with the raspberries.
  5. Sandwich the two meringues together with the cream mixture, with the nut-topped meringue uppermost. Dust with confectioner's sugar and serve in slices.

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