Spanische Windtorte
"Gloriously billowy and wildly retro, to say this complex meringue dessert decorated with fondant violets will be a talking point is an understatement! Equipment and preparation: you will need a piping bag fitted with a 1.5cm/â?in plain nozzle, a piping bag filled with a large star nozzle, a clean small paintbrush, a sugar thermometer and a 30cm/12in heatproof (to 120C) serving plate for this recipe...."
INGREDIENTS
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8 large free-range egg whites
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 1/2 tsp cream of tartar
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475g/1lb 1oz caster sugar
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25g/1oz dusky lavender ready-to-roll icing
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25g/1oz deep purple ready-to-roll icing
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10g/Â 1/4oz yellow ready-to-roll icing
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4 large free-range egg whites
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250g/9oz caster sugar
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600ml/20fl oz double cream
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50g/1Â 3/4oz icing sugar, plus extra for dusting
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1 tsp orange blossom water
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400g/14oz strawberries, roughly chopped
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200g/7oz raspberries
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