Raspberry Meringue Gāteau Recipe

Raspberry Meringue Gāteau Recipes

Ingredients :

4 egg whites

225g caster sugar

few drops vanilla essence

5ml distilled malt vinegar

115g roasted and chopped hazelnuts, ground

300ml double cream

350g raspberries

icing sugar, for dusting

raspberries and mint sprigs, to decorate

For the Sauce

225g raspberries

45-60ml icing sugar, sifted

15ml orange liqueur

Method :

Preheat the oven to 350F, Gas 4. Grease two 20cm sandwich tins and line the bases with greaseproof paper. Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the caster sugar a tablespoon at a time, whisking well after each addition. Continue whisking the meringue mixture for a minute or two until very stiff, then fold in the vanilla essence, vinegar and ground hazelnuts. Divide the meringue mixture between the prepared sandwich tins and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the tins and leave to cool on a wire rack.

While the meringues are cooling, make the sauce. Purée the raspberries with the icing sugar and orange liqueur in a blender or food processor, then press the purée through a fine nylon sieve to remove any pips. 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 icing sugar. Decorate with raspberries and mint sprigs and serve with the raspberry sauce. You can buy roasted chopped hazelnuts in supermarkets. Otherwise toast whole hazelnuts under the broiler and rub off the flaky skins using a clean dish towel. To chop finely, whizz in a food processor for a few moments. Fresh redcurrants make a good alternative to raspberries. Pick over the fruit, then pull each sprig gently through the prongs of a fork to release the redcurrants. Add them to the whipped cream with a little icing sugar, to taste. A rich, hazelnut meringue filled with cream and raspberries makes a wonderful dessert.

Serves 4 - 6

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