Raspberry meringue stack cake

Name: Raspberry meringue stack cake
Cuisine: American
Ingredients: 6 eggs; 300 grams caster sugar; 1 tbsp cornflour; 300 ml thickened cream; 1/4 cup icing sugar; 1/3 cup freeze-dried berries, crushed; 3 x 125 g. punnet raspberries; 75 grams shortbread, crushed; 1/2 cup lemon curd

lyn1 @cook_3574665

Raspberry meringue stack cake

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Ingredients

6eggs
300 gramscaster sugar
1 tbspcornflour
300 mlthickened cream
1/4 cupicing sugar
1/3 cupfreeze-dried berries, crushed
3x 125 g. punnet raspberries
75 gramsshortbread, crushed
1/2 cuplemon curd

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Steps

1

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.
2

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..
3

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.
4

Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5

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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