For the Bicuit Layers

1. Mix together the almond meal, icing sugar and the unbeaten egg whites.Spread out into 2 x 20cm rounds on baking paper on baking trays.
2. Bake in a moderate oven for 10 minutes until firm to touch.
3. Turn out onto wire racks and carefully peel off the paper.
4. Cool.

For The Meringue

1. Beat the 2 eggs whites until stiff.
2. Add the sugar gradually, beating all the time until glossy and thick.
3. Spread out to a 20cm round on baking paper on a baking tray.
4. Bake in a slow oven until dry and crisp – around 45-50 minutes.
5. Cool and carefully remove paper.

To Decorate

1. Sandwich the meringue between the two biscuit layers with whipped cream.
2. Cover the top and sides with whipped cream.
3. Decorate with raspberries and fondant or marzipan roses.