Meringue raspberry stack

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 10
  • Print


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


Meringue raspberry stack
  • 1
    Preheat oven to 120°C (100°C fan-forced). Line three trays with baking paper. Mark with 22cm rounds.
  • 2
    Using 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.
  • 3
    Beat in vanilla. Quickly fold through remaining caster sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
  • 4
    Bake for 1 1/2 hours, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.
  • 5
    Puree thawed raspberries and extra caster sugar until smooth. Strain and discard seeds.
  • 6
    Whip 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.
  • 7
    Top with remaining meringue. Dust with icing sugar. Stand for 15 minutes, then serve.

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