SUMMER STRAWBERRY RECIPES

Preheat the oven to 180°C/160°C fan/Gas mark 4.
Blitz the hazelnuts in a blender until very fine.
Take a clean, grease-free bowl and add the egg whites. Whisk the egg whites until they form soft peaks. Gradually add the caster sugar spoon by spoon, whisk well in between. Continue until all the sugar has been added and the mixture is thick and glossy, then fold in the hazelnuts.
Divide the mix between three greased and lined Victoria sandwich tins and then bake it in the preheated oven for about 25-30 minutes, until golden.
When done, take out of the oven, cool in the tins and then carefully remove.
Whip the cream until it forms soft peaks and spread a third of the mixture onto one of the meringues. Add a layer of Sweet Eve strawberries and BerryJewel raspberries, and then top with the second meringue. Repeat the process with the second and third meringue topping the final meringue with the remaining cream and Sweet Eve strawberries until you end up with a top layer of Sweet Eve strawberries.
To finish, sprinkle with icing sugar!

Half and quarter the strawberries and mix together with the yoghurt.
Place in the freezer for 3-4 hours until set.
Serve and enjoy.