ASDA part of the Wal-Mart family

• For the meringues:
• 3 egg whites
• 175g caster sugar
• 50g hazelnuts, toasted and finely chopped
• For the blackberry filling:
• 125g punnet Asda blackberries
• 1tbsp demerara sugar
• 142ml carton double cream
• 150g Greek-style yogurt

1 First, make the meringues. Preheat the oven to 110C/ Gas 0.25. Whisk the egg whites in a clean, dry, grease-free bowl, until stiff. Gradually whisk in the sugar, about a tablespoon at a time, until the mixture is stiff and glossy. Carefully fold in the hazelnuts.

2 Line two baking sheets with non stick baking parchment. Spoon 12 equally sized spoonfuls of meringue onto the sheets, spaced well apart. Bake for 2 to 3 hours, until the meringues are crisp and dry, but still white. Peel them off and cool on a wire rack.

3 To make the filling, put the blackberries and demerara sugar into a bowl and mash together roughly with a fork. Softly whip the cream in a clean bowl and fold in the Greek yogurt and blackberry mixture. Use the blackberry cream to sandwich two of the meringues together. Repeat until all meringues and filling have been used.