Raspberry Ripple Pie In A Jar

1. 1

   Preheat oven to 400u00b0F. Line a rimmed baking tray with parchment paper. Whip egg whites with 2 tbsp water, gradually adding 1/3 cup sugar until stiff. Fold in egg yolks then sift in flour and baking powder. Transfer to prepared pan and bake for 6 mins. Remove and set aside to cool.

2. 2

   Mix together cream cheese, vanilla and remaining sugar. Whip heavy cream until stiff then fold in.

3. 3

   Cut 12 discs, as large as the jars you are using out of cooled cake. Place 1 disc, bottom side up, in each of 6 jars. Add 1-2 tsp puree then 6 tsp cream. Repeat until jars are full. Top each with a disc of cake, a small dab of cream and a raspberry. Chill for about 1 hour before serving with a little paper hat on the raspberry.

No nutritional information available.

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