Pistachio And Raspberry Meringue Cake Recipe

Ingredients

• 4 egg whites
• 225g caster sugar
• 3tbsp finely chopped pistachios, plus extra, to serve
• 248ml carton half-fat double cream
• 250g can chestnut spread (such as Clement Faugier)

To decorate:

• 125g raspberries
• silver dragees
• edible silver glitter

You will need:

• 2 baking sheets

Method

1. AHeat the oven to 140C, 120C fan, gas 1. Whisk the egg whites until stiff, then add the sugar, 1tbsp at a time, until you have a stiff, glossy meringue.

2. Trace out 3 x 20cm circles on baking parchment, then stick the parchment to the baking sheets using a little meringue. Divide the meringue between the circles, spooning on and levelling with a spatula. Scatter the pistachios over each meringue circle. Bake in the oven for 1 hour 30 minutes, then switch off the oven and leave for a further hour.

3. To assemble the cake, whip the cream until it holds its shape. Put the chestnut spread in a small bowl, add 3tbsp of the cream to it, and mix in. Put the first meringue on a cake stand or plate, add half the chestnut mix and half the cream, top with another meringue and repeat, then add the final meringue. Add a pile of raspberries, dragees, glitter and extra pistachios, and serve.