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Strawberry & Raspberry Meringue Layer stack

Ingredients:  

Meringue

EGG WHITES               6                     

Castor sugar                1.5 cup

corn flour                       1.5 tblsp

VINEGAR                       1.5 tblsp

Vanilla                            1 tsp

Filling

Raspberries                 3 punnets

Strawberries                 2 Punnets

Whipped cream            500ml

Chocolate ganache     500ml

Meringue:
 

Whisk egg whites slightly and then add remaining ingredients and whisk on full speed until firm peaks form.

Take a 23cm cake circle and draw three circles on greaseproof paper on thin metal trays.

Grease paper and then spread meringue mixture evenly over the three circles.

Put in a preheated oven at 200*C for 10 Mins.

Then reduce heat to 120*C and bake for 1 hour.

Filling:

Mix whipped cream then fold through raspberries and strawberries reserving a few for the top to garnish.

To assemble the gateau place one meringue disk in 23cm cake circle, if meringue has enlarged during cooking just press into ring as neatly as possible, spread bottom meringue with ganache place half of filling mixture on top with some berries then place second meringue circle on top of filling and press into place gently.

Repeat the process by spreading with ganache and put remainder of filling on second layer with the remaining berries and then put final layer of meringue on top and press firmly.

Place cake in fridge for 1 hour to set.

To serve toss the extra berries on top and sprinkle with powder sugar.

More from Tony at http://www.ajays.com.au/