Hazelnut & Baileys meringue cake

Hazelnut & Baileys meringue cake

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(13 ratings)

Prep: 20 mins Cook: 45 mins


Serves 6
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries

Nutrition and extra info


  • kcal662
  • fat44g
  • saturates16g
  • carbs61g
  • sugars60g
  • fibre3g
  • protein8g
  • salt0.21g
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  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150g toasted hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 5 egg whites
  • 280g golden caster sugar
  • 1 tbsp white wine vinegar
  • 300ml pot double cream
  • 2 tbsp icing sugar, plus extra for dusting
  • 3 tbsp Baileys cream liqueur (optional)
  • 200g pack fresh raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.

  2. Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.

  3. Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.

  4. To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.

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Comments, questions and tips

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10th Apr, 2017
Made this for Sunday lunch yesterday - it was so easy and so tasty, it didn't last long. Think it will be a family favourite.
10th May, 2015
This is a nice and light (albeit calorific!) dessert, and a good option for my coeliac friend I had over for dinner! I found it served 8 quite comfortably, they would have to be quite hefty slices for 6! I also will try to buy ready toasted hazelnuts next time, as toasting them and deskinning was the most time consuming bit of this recipe. All in all, a good pud-hubby is asking for it again!
11th Dec, 2013
I've made this a few times before with a lower cooking temperature, perfect! Was wondering, i'd like to make this as a sweet canapé, does anyone think it would be possible to make this into lots of mini ones?
6th Dec, 2013
Disaster! I didn't have any white vinegar so omitted it and it all just crumbled as I tried to take it out of the tins, not sure if this is the reason it crumbled, or maybe I took it out of the oven too soon? I'm going to make a hazelnut baileys Eton mess as the meringue actually tastes delicious.
26th Jan, 2013
Against my better judgement I cooked this at the higher temp and it turned out a bit chewy! However I just crumbled it up in the filling, mixed in the raspberries and made a sort of Eton Mess which tasted great!
11th Jan, 2013
Made this for over Christmas. Went down really well. Tasted amazing. Added more bailey's than suggested and did not make in a cake tin. Made just like you would meringues or pavlova's. Came out brilliant.
27th Dec, 2012
Made this for Xmas eve dinner, made meringue the day befor so really easy to assemble on the day. Temperature of 170 fan oven worked fine. It is one of the most delicious and stunning desserts ever (decorated the top with piped swirls of the cream topped with raspberries & blackberries) I think this will be made again!
23rd Dec, 2012
Forgot to rate. I love the idea of the chocolate filling Krystynacooks
23rd Dec, 2012
I made this for a clandestine cake club party and it was all gobbled up! It was nice and light and I am going to do it for boxing day pudding as it will be a light pudding after a big dinner of leftovers. It was really easy to make and I prepared the meringue ahead and assembled the cake just before I left for the party. I may need to watch the time or temp a little more closely as some of the edges were a little burnt.
13th Aug, 2012
I am hoping to make a dacquoise for my niece's birthday dinner this Friday & I hope by following the reader's comments abiut lowering the temperature I will not mess up But I also want a chocolate mocha cream filling


21st Sep, 2017
I would like to make a larger version of this using 23cm tins. Can anyone advise me how much I need to increase the quantities by, I'm thinking perhaps 20% will do it? Thanks
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