Raspberry Ripple Pie In A Jar - cooking recipe

Ingredients

2 None eggs, separated
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 lb raspberries, 6 reserved, remainder pureed then strained
1 lb cream cheese
1 tsp vanilla extract
1 1/4 cups heavy cream

Preparation

Preheat oven to 400\u00b0F. 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.
Mix together cream cheese, vanilla and remaining sugar. Whip heavy cream until stiff then fold in.
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.