• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B12, E
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. spray oil

  2. 2 tablespoons cornflour, approximately

  3. 4 eggwhites

  4. 1 cup caster sugar

  5. cup brown sugar

  6. 1 cup whole almonds, roasted, processed to a fine meal

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon white vinegar

  9. cup almond flakes

  10. 300ml cream, whipped

  11. 250g mixed berries, or 2 peaches thinly sliced

  12. icing sugar, to dust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190C (170C fan-forced). Grease 2 x 22cm springform tins; line bases and sides with baking paper, lightly grease with spray oil and dust with cornflour, shaking off any excess flour.

  2. Beat eggwhites in a medium bowl with an electric beater until soft peaks form. Add caster sugar 1 tablespoon at a time, beating until sugar dissolves after each addition. Add the brown sugar in the same manner as the caster sugar. Carefully fold through the almond meal, vanilla and vinegar.

  3. Divide meringue into prepared cake tins and spread evenly. Sprinkle with the flaked almonds. Bake in preheated oven 25-30 minutes or until meringue is crisp. Remove sides from tins, carefully lifting meringue onto a wire rack to cool completely.

  4. To assemble, place one cooled meringue on a serving plate. Spread with cream and top with berries or peaches. Finally top with second meringue layer.

  5. Dust with icing sugar and serve.


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