For the meringue

6 egg whites

300g sugar

5ml sherry vinegar

150g cubed madeira cake

200g strawberries

150g tinned tangerine segments

100g blueberries

100g icing sugar

zest and juice 1 orange

For the filling

400ml cream whipped with 1 tsp. vanilla paste and 1tbsp sugar

For the sauce

200g chocolate hazelnut spread

100g butter

200ml double cream

30ml hazelnut liqueur


1. Preheat oven to 180°c

2. Beat egg whites until stiff peaks, then whisk in vinegar and sugar 1 tbsp at a time

3. Spoon onto greaseproof paper on a tray

4. Put into the oven and turn down to 150°c immediately, then bake for about 45 minutes. Should be hard on the outside, chewy in middle

5. To make the sauce, gently heat all the ingredients together, stirring occasionally

6. To prepare the fruit, put it all in a bowl with sugar and orange and leave to chill for 20 minutes

7. To serve, break up meringue then layer with the filling and arrange on a platter. Top with fruit, cake, and drizzle over sauce

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