Glazed Meringue with RaspberriesServes 6
For the meringue
4 egg whites
100g caster sugar
100g icing sugar
1 level tbsp cornflour
1 tsp powdered vanilla
Pinch of salt
For the topping :
80cl raspberry sorbet
40cl double cream
2 tbsp icing sugar
1 sachet vanilla sugar
On a sheet of baking paper, draw two 20cm circles
Beat the egg whites to stiff peaks, adding a pinch of salt.
Add the two sugars and the vanilla and fold in the cornflour
Starting from the centre of each circle, use a piping bag with a plain nozzle to pipe the meringue in a spiral in each of the two circles.
Use the remaining meringue to pipe decorative spirals.
Bake at 150°C for 50-60 mins, and leave in the ovento cool completely.
Soften the sorbet slightly and use a spatula to spread it over one of the meringue discs, leaving a 2cm border. Smooth, and top with the second meringue disc. Place in the freezer for 1 hour.
Whip the cream with 3 tbsp icing sugar and the vanilla sugar until stiff.
Spread the top of the meringue cake with the cream and lay the raspberries and redcurrants at the centre. Use the whipped cream to stick the decorative meringue spirals around the fruit. Dust with icing sugar.
Serve with Clairette de Die Cuvée Impériale
Tip: Serve immediately, or return to the freezer until ready to serve.
Serve with a glass of Clairette de Die Cuvée Impériale.