Dessert

How do I make it?

1. Preheat oven to 180C.
2. Line two 20 × 30 cm slice tins or baking trays with baking paper.
3. Using an electric mixer, whisk egg whites until soft peaks form.
4. Add caster sugar one spoonful at a time, beating until the mixture becomes glossy and stiff.
5. Beat in the vinegar and vanilla.
6. Sift over the cornflour and almond meal, then fold through gently.
7. Divide mixture evenly between the prepared tins and spread smooth.
8. Bake for 18–20 minutes or until lightly golden. Cool completely in tins.
9. Meanwhile make the filling. In a large bowl, whip the cream to soft peaks.
10. Fold through the condensed milk and vanilla.
11. Scatter in raspberries and fold gently to create a rippled effect.
12. Place one meringue layer (paper removed) onto a lined tray.
13. Spread the raspberry ice‑cream mixture evenly over the top.
14. Place the second meringue layer on top, pressing lightly.
15. Freeze for at least 6 hours, preferably overnight.
16. To serve, dust generously with icing sugar and cut into squares. Top each square with a fresh raspberry.

TOP TIPS

-        To achieve clean edges, dip a sharp knife in hot water, wipe dry, then cut. Repeat between slices.

-        Get ahead by making this in advance. It will keep in the freezer for up to 1 week.

-        Change the flavour by swapping raspberries for other berries suck as blueberries, strawberries or blackberries.

-        Like some extra crunch? Add ½ cup chopped white chocolate or toasted coconut flakes to the filling.

GOES WELL WITH

-        Sparkling rose – choose a lightly sweet, berry-forward sparkling to match the tartness of the raspberries.

-        Lemon iced tea – refreshing and bright without overpowering the dessert.