Almond Raspberry Meringue with Raspberry Sauce

A fantastic meringue recipe, the secret being the cream of tartare. This is the desert i cooked in the final of Rosemary Shrager's School for Cooks.

Method

Process the almonds in a blender so that they are just courser than ground almonds.

Whisk the egg whites until they form soft peaks. You should be able to turn the bowl upside down so that nothing falls out! Add half the sugar and whisk for a further 2-3 minutes.

Whilst still whisking add the cream of tartare and the rest of the sugar. Whisk in then add the almonds and fold in.

Lay parchment paper on two baking trays and make two circles with the mixture to about 2cm thick.

Bake in the oven at 120 degrees celsius for about 45-50 minutes until the parchment peels away easily. Leave to cool.

Make the raspberry sauce (see my recipe).

Whip the cream and icing sugar until thick then fold in half the raspberry sauce. Layer one meringue with the cream mixture and then cover the top with fresh raspberries. Put the top meringue on and push down until the filling meets the meringue. Dust with icing sugar and cocoa powder.

Serve with the raspberry sauce.

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