Raspberry Meringue Heart Recipe

Name: Raspberry Meringue Heart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g butter, softened; 250 g caster sugar; 2 tsp vanilla extract; 1 None lemon, zest only; 3 medium egg yolks; 6 medium egg whites; 75 g plain flour; 75 g cornflour; 1 tsp baking powder; 25 g liquid glucose; 100 ml buttermilk, at room temperature; 100 g small meringues, roughly crushed; 250 g fresh raspberrries

Servings: persons

400 g butter, softened
250 g caster sugar
2 tsp vanilla extract
1 None lemon, zest only
3 medium egg yolks
6 medium egg whites
75 g plain flour
75 g cornflour
1 tsp baking powder
25 g liquid glucose
100 ml buttermilk, at room temperature
100 g small meringues, roughly crushed
250 g fresh raspberrries

1
Preheat the oven to 350u00b0F. Grease and line the base of a 8x9 inch heart-shaped cake pan. Place 3/4 cup butter in a bowl with 1/3 cup sugar, 1 tsp vanilla extract and lemon zest. Beat together until pale and creamy, then gradually beat in the egg yolks. In a separate bowl whisk 3 of the egg whites until medium-stiff peaks, then gradually whisk in 1/3 cup of the remaining sugar. Fold into the butter-egg yolk mixture one-third at a time. Combine flour, cornstarch and baking powder, then sift dry mixture over the wet mixture. Fold gently to combine.
2
Spoon the mixture into the prepared pan and gently level the surface. Bake for 25-30 mins until risen, golden and just firm to the touch. Cool in the pan for 5 mins then turn out onto a wire rack to cool completely.
3
To make the frosting, place the rest of the butter and vanilla extract in a bowl and beat until very soft and creamy. Place the rest of the sugar in a pan with the corn syrup and 1/3 cup water. Heat gently until the sugar has dissolved then simmer for 10 mins until syrupy. Cool for 5 mins. Whisk the remaining egg whites in a large bowl until soft peaks form, then gradually whisk in the hot sugar syrup. Cool, then fold into the creamed butter, one spoonful at a time. Fold in the buttermilk.
4
Place the cake on a serving plate and spread the frosting all over the top and sides. Press the crushed meringues around the sides of the cake and top with the raspberries.

1548

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g butter, softened, 250 g caster sugar, 2 tsp vanilla extract, 1 None lemon, zest only, and more.

Yes, Raspberry Meringue Heart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Meringue Heart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions