Raspberry Meringue Gateau

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READY IN: 2hrs
SERVES: 6
YIELD: 1 Gateau
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper.
  • Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
  • Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
  • Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
  • While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve.
  • Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream.
  • Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.
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