Raspberry
meringue gateau
SERVES 10
For the mousse and purée
500g (1lb) frozen raspberries
100g (3¾oz) caster sugar
2 large free-range egg whites
200ml (7fl oz) double cream
For the meringue
6 free-range egg whites
300g (10½oz) caster sugar
1 For the mousse, place the raspberries
and 75g (2¾oz) sugar in a pan and cook
gently for about 5 minutes until the
sugar has dissolved and the raspberries
become juicy and soft.
2 Press the cooked raspberries through
a sieve into a large bowl to extract the
pips, leaving you with a smooth
raspberry purée. Put 2 tbsp purée in a
separate bowl, then set aside both
bowls of purée (the smaller bowl is for
the meringue).
3 Place the egg whites in a bowl and
whisk until stiff peaks form. Whisk in
the remaining 25g (1oz) sugar. In a
separate bowl, whip the double cream
until it holds its shape. Use a metal
spoon to fold the cream and the large
portion of raspberry purée into the egg
whites. Chill in the fridge.
4 For the meringue, preheat the oven to
150°C/Gas Mark 2. Grease three baking
trays and line with baking paper. Whisk
the egg whites until stiff peaks form,
then gradually whisk in the sugar a little
at a time until the meringue is glossy.
5 Divide the mixture equally between
the baking trays, then spread each into a
22cm (9¼in) circle. Drop 2 tbsp purée
onto the top of one meringue circle, then
swirl with the tip of a skewer to create a
marbled effect. Bake all three meringues
for 1 hour. When cooked, turn off the
heat and cool the meringues in the oven
with the door ajar.
6 When completely cool, remove from
the oven and place one of the plainAUGUSTmeringues onto a serving plate.
Spread half the raspberry mousse on
top, then add the other plain meringue
on top of the mousse. Spread the
remaining mousse on the top of that
meringue, then top with the marbled
raspberry meringue.