Ingredients
- 6 Free Range egg whites
- 1 1/2 cups caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 600ml thickened cream
- 2 Tbsp icing sugar mixture
- 2 Tbsp raspberry jam, warmed, strained
- Mixed berries, to serve
- Cherries, to serve
- Icing sugar mixture, extra, to dust
Raspberry Coulis
- 200g frozen raspberries
- 1/4 cup (40g) icing sugar mixture
Directions
Step 1
Preheat oven to 100C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.
Step 2
Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1 1/2 hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.
Step 3
Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.
Step 4
Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.
Step 5
Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.
