Rasp­berry meringue stack

Style at Home (UK) - - Cook It Sweet Treat -


6 medium egg whites 300g caster sugar 1tbsp corn­flour

4tbsp freeze-dried rasp­ber­ries, pow­dered 25g but­ter 75g white choco­late 1tbsp golden syrup

400ml whip­ping cream 3tbsp ic­ing sugar 400g fresh rasp­ber­ries

Pre­heat oven to 120°C/gas 1. Line 3 bak­ing trays with bak­ing parch­ment, each with an 18cm cir­cle marked out. Whisk the egg whites un­til stiff. Slowly add the sugar, then the corn­flour and 3tbsp pow­dered rasp­ber­ries. Spoon onto the trays and spread out to fit the cir­cle. Bake for 1hr, then leave to cool. Make a sauce by stirring the but­ter, choco­late and syrup in a bowl over a pan of sim­mer­ing wa­ter un­til smooth. Whip the cream and stir in the sugar. Place a meringue on a plate, add half the cream, berries and sauce. Re­peat, top with meringue. Dust with pow­der to serve.

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