Meringue Cake with Whipped Cream and Raspberries

Ingredients and Weight:

For the Meringue: * Egg whites (large): 8 (240g) * Sugar: 1 1/4 cups (280g) * Cornstarch: 1 tablespoon (14g) * White vinegar: 1 teaspoon (5g)

For the Whipped Cream: * Heavy cream: 2 cups (480ml) * Powdered sugar: 1/4 cup (30g) * Vanilla extract: 1 teaspoon (5ml)

For the Raspberries: * Fresh raspberries: 1 1/2 cups (225g)

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the Meringue: 1. Preheat oven to 250°F (120°C). 2. Line a baking sheet with parchment paper. 3. In a clean bowl, beat egg whites until foamy. 4. Gradually add sugar, beating until stiff peaks form. 5. Add cornstarch and vinegar and beat until well combined.

Baking the Meringue: 6. Spread meringue onto the prepared baking sheet into a 9-inch circle. 7. Bake for 1 hour 15 minutes, or until meringue is dry and crispy. 8. Turn off oven and leave meringue in to cool completely.

For the Whipped Cream: 9. In a clean bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembly: 10. Transfer cooled meringue to a serving platter. 11. Top with whipped cream and fresh raspberries.

Nutritional Information:

Calories: 250 per serving
Fat: 10g
Carbohydrates: 35g
Protein: 5g

Dish Characteristics:

Light and airy meringue
Sweet and tangy whipped cream
Fresh and tart raspberries
Perfect for a special occasion

User Comments:

"This was a delicious and elegant dessert that impressed my guests."
"The meringue was perfectly crispy and the flavor combination was spot on."
"I loved the freshness of the raspberries and the sweetness of the whipped cream."

Special Precautions and Tips:

Use room temperature egg whites for best results.
Do not overbeat the egg whites, as it can make the meringue tough.
If the meringue browns too much in the oven, lower the oven temperature to 225°F (107°C).
Serve immediately after assembling for the best texture.