15 minutes + 1 hours to cool/chill.
6 egg whites.
250 g/9 oz caster sugar.
125 g/1 oz ground almonds.
1 tbsp butter, for greasing.
850 ml/11/! pints double cream.
5 tbsp icing sugar.
600 g/1 lb 5 oz raspberries.
Whole raspberries fresh mint leaves.
Preheat the oven to 150°C/300°F/Gas Mark 2. Put the egg whites into a bowl and whisk until stiff peaks form. Gradually whisk in the caster sugar, then fold in the almonds.
Grease two 20-cm/8-inch sandwich tins with butter and line with greaseproof paper. Divide the meringue mixture between the tins and level the surfaces.
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Transfer to the preheated oven and bake for 30 minutes. Remove from the oven. Leave to cool on a wire rack.
Put the cream into a bowl, add the icing sugar and whip until softly peaking.
Put one of the baked meringues onto a cake stand or serving plate and spread over a generous layer of the cream. Top with a generous layer of raspberries, then cover with the remaining meringue. Spread the remaining cream evenly over the top of the cake, and chill in the refrigerator for at least 2 hours.
Remove from the refrigerator, decorate with raspberries and fresh mint leaves and serve.