Raspberry and Finger Lime Meringue Stack
Prep Time
40m
Cook Time
1.5h
Serves
8-10
Ingredients
- 5 egg whites
- 1 1/2 cups caster sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 250g cream cheese softened
- 1/3 cup caster sugar
- 1teaspoon vanilla
- 600mls cream
- 3/4-1 cup Yackandandah raspberry and Finger Lime Curd
- Extra cinnamon, for sprinkling
- Fresh berries, for decoration
Instructions
Step 1
Beat the egg whites until stiff but not dry, gradually add the sugar, beating well between each addition to make a thick meringue. Fold through the vanilla and cinnamon.
Step 2
Grease and line 3 trays and mark each with a 22cm circle. Evenly spread a 1/3 of the meringue onto each tray, keeping an even circular shape. Bake the meringues at 125°C FF for 1 1/2 hours. Allow to cool in the oven with the door ajar.
Step 3
Beat the cream cheese and sugar in a bowl with an electric mixer until smooth, add the cream and beat until thick.
Step 4
Place one meringue onto a serving plate and top with half the cream and then a generous layer of the curd. Repeat this step then lastly top with the third meringue layer. Sprinkle with a little extra cinnamon and top with berries to serve. Serve immediately or cover and refrigerate until required.
Meringue does not hold well in the fridge so keep storage to a minimum eg. 1-3 hours for best results.
