Raspberry Meringue Layer Cake - cooking recipe

Ingredients

5 None large egg whites
2 cups sugar, sifted
1 tsp vanilla extract
3/4 cup frozen raspberries, thawed, plus 2 cups fresh raspberries
1 1/4 cups heavy cream
None None powdered sugar, to dust

Preparation

Preheat oven to 250\u00b0F. Line 3 baking trays with parchment paper. Draw an 8 inch circle on each paper.
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.
Beat in vanilla. Quickly fold in 1 cup sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
Bake for 1 hour 30 mins, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.
Puree thawed raspberries and 1/4 cup sugar until smooth. Strain and discard seeds.
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.
Top with remaining meringue. Dust with powdered sugar. Stand for 15 mins, then serve.