Raspberry Meringue Layer Cake

1. 1

   Preheat oven to 250u00b0F. Line 3 baking trays with parchment paper. Draw an 8 inch circle on each paper.

2. 2

   Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 3/4 cup sugar, 1 tbsp at a time, beating until dissolved.

3. 3

   Beat in vanilla. Quickly fold in 1 cup sugar. Divide between trays, using a metal spatula to form rounds of even thickness.

4. 4

   Bake for 1 hour 30 mins, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.

5. 5

   Puree thawed raspberries and 1/4 cup sugar until smooth. Strain and discard seeds.

6. 6

   Whip cream until stiff peaks form. Spread half the cream over 1 meringue. Top with half the fresh raspberries. Drizzle with half the raspberry puree. Repeat with another meringue and remaining cream, berries and puree.

7. 7

   Top with remaining meringue. Dust with powdered sugar. Stand for 15 mins, then serve.

No additional tips available.