Meringue raspberry stack
Sep 27, 2013 2:00pm- 20 mins preparation
- 1 hr 30 mins cooking
- Serves 10
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Ingredients
Meringue raspberry stack
- 5 egg-whites
- 1 1/2 cup (330g) caster sugar, sifted, plus 1/4 cup (55g) extra
- 1 teaspoon vanilla extract
- 100 gram frozen raspberries, thawed, plus 250g fresh raspberries
- 300 millilitre thickened cream
- pure icing sugar, to dust
Method
Meringue raspberry stack
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1Preheat oven to 120°C (100°C fan-forced). Line three trays with baking paper. Mark with 22cm rounds.
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2Using an electric mixer, beat egg-whites until stiff peaks form. Gradually add 1/2 cup of caster sugar, 1 tablespoon at a time, beating until thick.
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3Beat in vanilla. Quickly fold through remaining caster sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
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4Bake for 1 1/2 hours, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.
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5Puree thawed raspberries and extra caster sugar until smooth. Strain and discard seeds.
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6Whip cream until stiff peaks form. Spread half of cream over one meringue. Top with half of fresh raspberries. Drizzle with puree. Repeat with another meringue and remaining cream, berries and puree.
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7Top with remaining meringue. Dust with icing sugar. Stand for 15 minutes, then serve.
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