Cold Desserts Recipes - Raspberry Meringue Gateau Recipe

Ingredients

Butter for greasing:

• 4 egg whites

• 225g/8oz caster sugar

• Few drops of vanilla essence

• 1 teaspoon distilled malt vinegar

• 125g/4 1/2oz roasted hazelnuts (ground)

• 450g/1lb raspberries

• 4 tablespoons icing sugar (sifted)

• 1 tablespoon orange liqueur

• 300ml/1/2pt double cream

• Icing sugar, for dusting

Serves 6

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Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Grease two 20cmj8in sandwich tins and line the bases with rounds of greaseproof paper.

2. Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the caster sugar, 1 tablespoon at a time, whisking well after each addition.

3. Continue whisking the meringue mixture for a minute or two until very stiff, then fold in the vanilla essence, vinegar and ground hazelnuts.

4. Divide the meringue mixture between the prepared sandwich tins and spread it level. Bake for 50 to 60 minutes, until the meringue rounds are crisp. Remove the meringues from the tins and leave them to cool on a wire rack.

5. Meanwhile, make the raspberry sauce. Puree 225g/8oz of the raspberries with the icing sugar and orange liqueur in a blender or food processor, then press the puree through a fine nylon sieve to remove any pips. Chill the sauce until ready to serve.

6. Whip the cream until it forms soft peaks, then gently fold in the remaining raspberries. Sandwich the meringue rounds together with the raspberry cream. Dust the top of the gateau with icing sugar and serve with the sauce.