No one would be disappointed with a big bowl of raspberries or strawberries, a jug of cream and a bowl of sugar. But this meringue is spectacular and very easy — a pavlova flavoured with toasted hazelnuts and filled with cream rippled with raspberries. I got the idea from Jeremy Lee, the chef proprietor of Quo Vadis restaurant, who makes a similar meringue but with almonds and whom I am not alone in considering the king of puddings. The addition of the nuts makes the meringue twice as nice, in my view, but obviously if you are serving to anyone who can't eat nuts, you can just leave them out and it's still a thing of splendour. The meringue itself can be made ahead of time (even 1-2 days ahead), and then all you have to do is whip the cream and assemble it with the fruit.