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Raspberry Meringue

Raspberry Meringue


For the Pastry
  • 3 egg yolks
  • 30g of icing sugar
  • 3g baking powder
  • 1 tsp vanilla extract
  • 150g plain flour
  • 100g unsalted butter, cut into cubes
 For the Jelly
  • 1kg raspberries fresh or frozen
  • 750ml boiling water
  • 400ml cold water
  • 3 packets of raspberry jelly
For the Cream Filling
  • • 600g cream
  • • 50g caster sugar
  • • 1 vanilla bean scraped
 For the Meringue
  • 120g egg whites
  • 150g caster sugar
  • 10g cornflour
  • ½ tsp cream of tartar
  • 50g flaked almonds
For the Pastry
Combine the sifted dry ingredients and place in a blender. Add the butter and pulse until it resembles bread crumbs, then add the vanilla & egg yolks. Bring together to a ball and chill for 30 minutes. Roll out or press into a baking pan. Bake until golden and allow to cool.

For the Jelly
Dissolve the jelly in boiling water and add the cold water. Allow to cool and then add the raspberries.          For the Cream Filling. Whip together until firm.

For the Meringue
Whip the whites with the cream of tartar until firm. Add the sugar then fold in the cornflour. Spoon into the lined baking tray 34x20cm and sprinkle with almonds. Bake 140C for 1 hour. Allow to cool.

To Assemble
In the lined baking tin 34x20cm. Start with the pastry. Then add the jelly and allow to set for several hours. Add the cream then top with meringue. Cut into squares and serve.          
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