Madison
Ingredients
Method
1.Preheat the oven to 150°C and line a baking tray with baking paper.
2.To make the raspberry coulis, place the raspberries, sugar and lemon juice into a small saucepan and bring to the boil. Pass the mixture through a sieve to remove the seeds then refrigerate until cool.
3.Place the egg whites in the bowl of an electric mixture with the salt. Whisk until soft peaks form.
4.Start adding the sugar a quarter of a cup at a time and whisk until the sugar has dissolved before adding the next quarter of a cup.
5.When the mixture is thick and glossy, sift the cornflour over it and gently fold in along with the vanilla extract.
6.Spoon the meringue onto the prepared tray and shape into a 20 x 26cm rectangle.
7.Transfer to the oven and reduce the temperature to 130°C. Bake for 1 hour and 20 minutes then turn the oven off and leave the meringue to cool, in the oven.
8.To serve, top the meringue with the cream, scatter with the berries and drizzle with the raspberry coulis.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door