Frank has sent us his recipe for Raspberry and Meringue Layer Dessert. It’s a family favourite which not only looks great on the table, it tastes even better.
- 3 egg whites
- 130g caster sugar
- 1 & 1/2 teaspoons cornflour
- 1 teaspoon white vinegar
- 300ml thickened cream
- 1 tablespoon icing sugar
- Zest of 1 lime
- 250g raspberries
- 35g shredded coconut
Turn on oven to 120°C
On a sheet of baking paper, draw three rectangles, approximately 22 cms x 8 cms, a few centimetres apart as these will be the outlines of the meringues.
Place the paper, pencil side down onto a very lightly greased tray (this is to stop it moving about when you put the meringue on it).
To make the meringue, beat egg whites and sugar, a tablespoon at a time until peaks start to form. When all dissolved, add cornflour and vinegar. Beat until stiff peaks form.
Divide meringue evenly between the three rectangles and bake for approximately one hour. Turn off oven, and leave the door open for another hour.
Remove meringues from paper by cutting the paper into three segments with the meringues on top, turn face down onto a clean tea towel, gently peel the paper off, keeping it flat and close to the rest of the paper as you peel it.
Beat cream, icing sugar and lime zest until thick and spreadable.
Place one meringue face up onto a plate and spread with cream. Place raspberries all over this and repeat with next layer.
Place last meringue on top, and spread cream lightly and sprinkle grated coconut all over. Serve and enjoy.
You can use any mixture of berries for the filling, strawberries, blueberries, and even include slices of kiwifruit.