I found this recipe in a cookbook from the 70s among my mother’s cookbooks, and the recipe is from a restaurant only 15 minutes drive from where my parents live. They mostly do weddings and other functions there now, but the 70s was it’s hay day.

This is a truly delicious dessert. It is subtle but lovely in it’s flavour and just the perfect ending to any meal. All it needs is a little bit of lightly whipped cream on the side.

In the original recipe there should be flaked almonds on top, an although I love almonds I don’t like the flakes. They usually go soft when in contact with a creamy sauce, so I thought it was best to leave them out, but do use them if you prefer.

Almond meringue tarte (gluten free), serves 8

150 g ground almonds

5 egg whites

200 g icing sugar

(100 ml roasted flaked almonds)

Beat the egg whites to a hard foam. Fold in the icing sugar and then incorporate the ground almonds. Pour into a buttered dish and bake in 175-200C until golden.

The sauce:

3 egg yolks

200 ml double cream

150 ml caster sugar

1,5 tbsp butter

Whisk together the ingredients in a heavy sauce pan. Let simmer for 5 minutes to thicken. Leave to cool a little. Pour over the meringue and sprinkle the almond flakes on top. Serve with some lightly whipped cream.