Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, raspberry meringue stack cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Make the meringues up to a day ahead. Cover trays loosely with clingfilm and store at room temperature. To assemble the cake, Place a dollop of whipped cream on the plate where you will assemble the cake.

Raspberry meringue stack cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Raspberry meringue stack cake is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Raspberry meringue stack cake:

1. Make ready eggs
2. Make ready caster sugar
3. Take cornflour
4. Make ready thickened cream
5. Take icing sugar
6. Prepare freeze-dried berries, crushed
7. Prepare x 125 g. punnet raspberries
8. Make ready shortbread, crushed
9. Prepare lemon curd

A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. Decorated with pure butter Walkers Shortbread it's the perfect spring cake. Tip on to a chopping board and leave to cool. Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way.

Instructions to make Raspberry meringue stack cake:

1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.

Tried & Tested Recipe: Hazelnut raspberry meringue stack Make ahead. Put both meringues on one baking sheet. To serve, defrost completely, then complete recipe. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter.

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