Meringue is the ideal dessert for anyone on a gluten-free diet, and this simple cake sandwiched with strawberries and cream makes the perfect choice.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz toasted hazelnuts
• 300 g/10½ oz caster sugar
• 5 egg whites
• 2 teaspoons white wine vinegar

For the filling:

• 120 ml/4 fl oz double cream
• 150 g/5 oz fresh strawberries, hulled and sliced, plus extra to serve

Method:

Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease two 20-cm/8-inch round springform cake tins and line the bottoms with greaseproof paper.

Put the nuts in a food processor and process until finely ground. Add about one-quarter of the sugar and stir together, then set aside. Whisk the egg whites until they form peaks, then gradually whisk in the remaining sugar until glossy and stiff. Sprinkle with the ground nuts and the vinegar, then fold in. Divide the mixture between the prepared tins and bake for about 40 minutes until pale and crisp. Turn off the oven and leave the meringues inside to cool completely.

To serve, peel the paper off the cooled meringues and place one “cake” upside down on a serving pate, so it has a flat top. Whip the cream and spread it over the top of the “cake”. Top with sliced strawberries, then cover with the second “cake”. Serve with more fresh strawberries on the side.