Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Rhubarb and Raspberry Meringue Stack

Desserts
5
Cooking time: 
1-2 hours
Preparation time: 
30-45 minutes
Tags: 
Ingredients: 
  • 4 Whites
  • 225g Billingtons golden caster sugar
  • 1 tsp Nielsen Massey vanilla extract
  • 300g rhubarb, sliced
  • 100g raspberries
  • 100g Billingtons golden caster sugar
  • 1 tbsp water
  • 300ml double cream
Equipment: 
  • Scales
  • Stand mixer
  • Baking trays x 2
  • Non-stick baking paper
  • Large pan
  • Sharp knife
  • Cling film
  • Frying pan
  • Spatula
  • Measuring spoons
  • Chopping board
  • Sieve
Method: 
  1. Preheat oven to 120c(fan)/140c/Gas Mark 2.
  2. Line two trays with non-stick baking paper.
  3. Add the egg whites and vanilla extract to the bowl of the Kenwood Kmix stand mixer or large bowl.
  4. Begin to whisk the egg whites. Once they reach the soft peak stage begin to add the sugar one spoonful at a time whilst continuously whisking.
  5. Once all the sugar has been added the egg whites should be thick and glossy and stand in firm peaks.
  6. Create two circular meringue shapes on each tray approx. 25cm in diameter. It may help to draw out the circle on the bottom of the lining non-stick paper to use as a guide.
  7. Create peaks in the top of one meringue using the back of a spoon.
  8. Bake in the oven for 1 hour.
  9. Remove from the oven and allow to cool.
  10. In a large pan place the sliced rhubarb, caster sugar and water. Heat gently until the rhubarb softens.
  11. Add the raspberries and continue to cook until they break down.
  12. Reduce the heat and simmer for five minutes.
  13. Remove from the heat, transfer to a bowl and allow to cool to room temperature.
  14. Whip the double cream in a large bowl using a stand or a hand mixer.
  15. Place one meringue onto a serving place. Add the whipped cream followed by the rhubarb and raspberry fruit filling. Top with the peaked meringue.
  16. Soft over with a little icing sugar, top with fresh raspberries and serve.
  17. Tips: Meringues are best cooked at a low heat very slowly. If you have time, when baking has finished, turn off the oven, and leave to cool still inside with the door ajar.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825