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Ingredientes
- 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 raspberry liqueur)
- 700 gm Raspberries, (1 1/2lb)
Direcciones
- 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 raspberries.
- Top with the other meringue and spread the remaining cream on top and arrange the remaining raspberries over the cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 870g | |
| Calories 1129 | |
| Calories from Fat 713 | 63% |
| Total Fat 82.41g | 103% |
| Saturated Fat 36.82g | 147% |
| Trans Fat 0.01g | |
| Cholesterol 208mg | 69% |
| Sodium 220mg | 9% |
| Potassium 1439mg | 41% |
| Total Carbs 94.32g | 25% |
| Dietary Fiber 49.0g | 163% |
| Sugars 31.88g | 21% |
| Protein 20.52g | 33% |
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