Pistachio And Raspberry Meringue Cake Recipe

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serves:

8

Skill:

medium

Prep:

20 min

Cooking:

1 hr 30 min

Nutrition per portion

RDA
Calories 171 kCal 9%
Fat 11g 16%
  -  Saturates 8g 40%

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

  • 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.

  • 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.

  • 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.

Top Tip

Don't be tempted to rush the meringues - the need to stay in the switched off oven to dry out, otherwise the base could be soggy.

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