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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 4 x Egg whites
- 1 pch salt
- 225 gm Caster sugar, (8oz)
- 1/2 tsp Vanilla essence
- 110 gm Grnd almonds, (4oz)
- 300 ml Whipping cream, (10fl ounce)
- 1 Tbsp. Frambois, (french Boysenberry liqueur)
- 700 gm Boysenberries, (1 1/2lb)
Method
- Beat the egg whites and salt till they form stiff peaks.
- Beat in 2 tbsp of sugar then mix in the remaining sugar a little at a time.
- Mix in the vanilla and almonds.
- Divide the mix into 2 prepared tins (lined 8 inch cake tins) and bake for 1 1/4 hrs at 180C/350F/gas mark 4.
- Cover with foil if the meringues are browning too quickly.
- Leave to cold for 5 min before removing from the tins.
- Whip the cream till hard and stir in the Frambois.
- Spread half the cream in an even layer on one meringue base and top with half the Boysenberries.
- Top with the other meringue and spread the remaining cream on top and arrange the remaining Boysenberries over the cream.
