Recipe details

Method

1) Pre-heat the oven to 160ºC/300ºF/ gas Mark 3.
2) Line a 26.5 x 39 cm / 10.5 x 15 inch shallow oblong tin with non stick baking parchment paper snipping the corners so that it fits neatly.
3) Place the hazelnuts in the oven and roast them until they go golden. This will take approximately 10 minutes.
4) Place them in a food processor or coffee grinder and whizz together into a powder.
5) In a small bowl, blend together the potato flour, vanilla essence, cinnamon and a little water (1 –2 teaspoons) so that it forms a paste.
6) Whisk the egg whites in a clean dry bowl until they are stiff; gradually add the sugar a little at a time together with the corn flour mixture. The meringue should be very white and thick in texture.
7) Reserve 2 tablespoons of the ground hazelnuts, and then tip the remainder into the meringue. Fold in lightly with a metal spoon.
8) Spoon the meringue into the prepared tin and spread evenly over the base with the back of a spoon.
9) Sprinkle over the reserved hazelnuts.
10) Bake for 25 minutes until the meringue is pale and golden on top.
11) Lay a sheet of baking parchment paper on a work surface, remove the meringue from the oven and carefully invert it on to the paper. Peel off the lining paper and leave to cool
12) Mix the raspberries with the sugar and cream fraiche.
13) Spread the filling over the cooled meringue to within 1 cm/1/2 inch of the edges. Roll up from one short edge using the paper. (It will crack slightly!)
14) Place the raspberries for the sauce into a food processor with the sugar. Push through a sieve to remove the seeds.

To serve the stylish way: Pour the sauce over into centre of the plate. Cut a thick slice and serve immediately.