Instructions

To make the meringues

To make the meringue preheat the oven to 180C. Beat the egg whites until they are stiff. Now slowly add the sugar a spoon at a time allowing the sugar to be incorporated into the egg white, take your time, there is no rush!

The meringue should be smooth and shiny.

Once the sugar is incorporated pour the mixture into a swissroll tin that has been prepared with a sheet of baking paper. Using a baking paper as this will help later when then meringue is cooked. Spread the mixture equally across the tin and put it in the oven.

Cook for 10 minutes before turning the oven down to 140C for further 20 minutes. The idea is to dry out the meringue so its super crispy and melt in the mouth!

Once the meringue is cooked take it out and place another sheet of baking paper over the top, turn the meringue over and place on a flat surface, remove the tin and remove the baking paper used for the cooking process.

Allow to cool.

To make the cream filling

To prepare the cream, add the cream and the vanilla extract into a mixing bowl or food mixer and mix until you have soft peaks.

Don’t over whisk or you will have butter, make sure you get to soft peaks otherwise the cream will run everywhere! 

To make the peanut brittle

Put the sugar in a thick based saucepan and gently heat. Wait for the sugar to melt – this is going to be really hot so do not touch it and be careful!

Once the sugar has melted and you have a golden liquid throw the peanuts in. You could use any sort of nut to be fair they all taste good!

Now pour the hot sugar and nuts onto a baking tray that has been greased – this will stop the sugar sticking to the base.

Once it is cold break it up and pop it into a food processor and crumble the nut brittle.