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1
For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper.
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2
Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
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3
Beat the egg whites until fluffy in a stand mixer with a whisk attachment.
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4
Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks.
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5
Beat in the cream of tartar and salt.
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6
Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes.
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7
Beat in the vanilla extract.
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8
Place the meringue in the piping bag.
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9
Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide.
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10
Bake until crisp, 2 hours.
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11
Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
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12
For the cream: Beat the cream on high speed until thick using an electric hand mixer.
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13
Add the powdered sugar and vanilla extract.
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14
Continue to beat on high speed until the cream holds stiff peaks.
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15
Add the raspberries and beat until incorporated into the cream.
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16
Spread one-third of the cream over each meringue circle.
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17
Place 1 circle on top of the other to create 2 layers.
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18
Spread the remaining cream on the sides of the cake.
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19
Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
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20
For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan.
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21
Lightly mash the raspberries using a fork.
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22
Bring the mixture to a boil over medium heat.
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23
Reduce the heat to a simmer and cook until thick, 25 to 30 minutes.
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24
Strain the mixture through a fine sieve and allow to cool.
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25
To serve: Allow the cake to sit at room temperature for 15 minutes.
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26
Cut the cake into wedges and place on serving plates.
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27
Drizzle with the syrup and serve.
