Preheat the oven to 190ºC (170ºC fan) mark 5. Lightly oil two 18cm (7in) sandwich tins and line the bases with non-stick baking parchment. Put the hazelnuts into a food processor and whiz until finely chopped.
Step 2
Put egg whites into a spotlessly clean, grease-free bowl and whisk until stiff peaks form. Whisk in sugar, a spoonful at a time. Fold in half the nuts with a metal spoon.
Step 3
Divide the mixture between the tins and spread evenly. Bake in the middle of the oven for around 30min, then leave to cool in the tins for 30min.
Step 4
Meanwhile, make the filling. Put the mascarpone cheese into a bowl, then beat in the cream and liqueur until smooth.
Step 5
Put the raspberries and redcurrant jelly into a small pan and heat gently until the jelly has melted. Sieve to remove the pips, then leave the purée to cool.
Step 6
When the meringues are cool, use a palette knife to loosen the edges, then carefully turn out on to a wire rack. Peel off the baking parchment and discard. Put a large sheet of baking parchment on a board and sit one meringue on top, flat side down.
Step 7
Spread a third of the mascarpone mixture over the meringue, then drizzle with the raspberry purée. Top with the other meringue, then cover the whole cake with the rest of the mascarpone mixture. Sprinkle with the remaining hazelnuts.
Step 8
Carefully put the cake on to a serving plate and drizzle with more liqueur, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
