Preparation time is 40minutes
Cook time is 2hours 50minutes
Total time is 3hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 300milliliter thickened cream, whipped (to serve)
- 2teaspoons vanilla extract
- 375grams fresh mixed berries (to serve)
- 1 cup frozen raspberries
- 10 eggwhites, at room temperature
- 3 cup caster sugar (1/3 cup for raspberry sauce & 600g caster sugar for meringues)
Nutrition per serving
2390kJ / 571Cal
2390 Kilojoules or 571 Calories
27% of daily energy intake*
Protein
9.9grams
Fat
20.8grams
Carbs
84.6grams
Sugars
83.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Simmer raspberries and sugar together in a small saucepan over medium heat for 5 minutes. Strain mixture into a bowl, discarding any seeds. Cool.
Step 2 of 4
To make meringue, preheat oven to 200°C. Line a tray with baking paper. Spread sugar over tray. Bake for 8 minutes or until hot. Meanwhile, beat egg whites in a bowl until soft peaks form. With the motor running, gradually add hot sugar. Add vanilla and continue beating on high for 10 minutes or until stiff peaks form.
Step 3 of 4
Reduce oven temperature to 110°C. Line 2 baking trays with baking paper. Using a large spoon, scoop large dollops of meringue onto trays, leaving space between each. Swirl through berry sauce.
Step 4 of 4
Bake for 2 hours. Remove from oven and leave to cool. Pile meringues onto a plate and serve with berries and cream.
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