Raspberry meringue stack cake. Repeat with remaining meringue discs, cream and raspberries and finish with a meringue disc. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

In a large bowl beat the egg whites on medium speed until frothy and soft peaks appear and if you flip the bowl will not slip. Put cream, raspberries and icing sugar into a large bowl and whisk until mixture holds its shape (it should be pink). Layer the meringues, sandwiching together (and finishing) with pink cream. You can have Raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Raspberry meringue stack cake

Prepare 6 of eggs.
You need 300 grams of caster sugar.
You need 1 tbsp of cornflour.
You need 300 ml of thickened cream.
It's 1/4 cup of icing sugar.
Prepare 1/3 cup of freeze-dried berries, crushed.
Prepare 3 of x 125 g. punnet raspberries.
Prepare 75 grams of shortbread, crushed.
Prepare 1/2 cup of lemon curd.

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. When it's time for dessert, make the meringue, frost the cake, and brown it. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch). Sift cornstarch over meringue and whip until combined.

Raspberry meringue stack cake step by step

Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down..
Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined...
Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar..
Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside..
To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve..
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Gently fold a few times to incorporate slightly. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Divide meringue mixture equally between the prepared baking sheets and smooth into a circle inside the marked lines. Pass the raspberries through a strainer.