Our Raspberry Meringue Mess is a tasty take on the classic layered meringue.
Our Raspberry Meringue Mess is a tasty take on the classic layered meringue. If you’re not a fan of raspberries, you can substitute your favourite fruit or berries.
- 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
Preheat oven to 120°C. Line tray with baking paper and lightly grease.
In a large bowl, beat egg whites and sugar one tablespoon at a time until peaks start to form. When dissolved, add cornflour and vinegar and beat until the peaks become stiff.
Divide meringue onto tray in three even rectangles and bake for approximately one hour. Once it is cooked, turn off the oven and leave the door open for another hour.
To remove meringues from paper, cut around them and turn face down onto a clean tea towel. Gently peel the paper off the back and then break the meringue into large chunks.
In another bowl, beat cream, icing sugar and lime zest until thick and spreadable.
Place meringue chunks onto a plate and cover with cream mixture. Sprinkle with raspberries, create another layer and then repeat the process.
Build the last meringue layer, then spread cream lightly and sprinkle with grated. Serve and enjoy.
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