This popular dish was on the menu at Le Caprice and also at April Bloomfield's buzzing gastropub The Breslin.
You can buy the meringues to make it extra easy.
Servings: 4
Meringues
2 large egg whites
1/2 cup sugar
1 teaspoon lemon juice
Raspberry sauce
1 cup raspberries
2 tablespoons lemon juice
3 tablespoons superfine sugar
To finish
1 cup raspberries
1 cup whipping cream, whipped with 1 tablespoon sugar
Method
Preheat oven to 275 F. Place egg whites in a bowl and beat until frothy. Add sugar, 1 tablespoon at a time, until incorporated. Continue to beat until egg whites are thick, stiff and very glossy (like shaving cream). Beat in lemon juice.
Spoon onto a parchment-lined baking sheet in six 2-inch dollops. Bake for 1 hour or until crisp. Break meringues into large and small pieces. Set aside.
Combine raspberries with lemon juice and sugar in a food processor and process until smooth.
Fold together raspberries, whipping cream, raspberry sauce (reserving some for garnish) and crumbled meringue (reserving some for garnish) in a bowl. Place a spoonful of raspberry mixture onto the middle of a plate or use a ring mould for a prettier presentation. Garnish with more crumbled meringue and a drizzle of raspberry sauce. Repeat layers.