Summer Raspberry Meringue Tier

Crisp meringue, tangy fruit-flavoured cream, fresh berries and flowers provide stacks of flavour in a dessert that showcases your patisserie skills
By Alan Coxon
Summer Raspberry Meringue Tier
  • Rating:
  • Serves: 10
  • Cook Time:
  • Prep Time:
  • Effort: hard


  • 6 egg whites
  • 200 g caster sugar
  • 50 g icing sugar

For the raspberry cream:

  • 100 ml raspberry purée
  • 400 ml double cream
  • 125 g caster sugar
  • 25 g cornflour
  • 5 egg yolks
  • 90 g unsalted butter, cubed

To decorate:

  • 100 g raspberries
  • 3 passion fruit, sliced into wedges
  • sprigs mint
  • rose petals, crystallised
  • fresh edible flowers, such as unsprayed pansies or cornflowers
  • icing sugar, for dusting


1. Preheat the oven to 110C/gas 1/4. Take four sheets of silicone paper. Draw a 15cm diameter circle on the first, a 13cm circle on the second, a 10cm circle on the third and a 7.5cm circle on the fourth. Place these sheets on each of four baking trays.

2. Whisk the egg whites with 100g of the caster sugar until it forms soft peaks. Continue to whisk, gradually adding the remaining caster sugar. Once that has been incorporated, whisk in the icing sugar. The egg whites should be stiff and glossy.

3. Fill a piping bag with the meringue and pipe it over the circles you have drawn on the silicone paper. Place in the oven and bake gently and slowly for around 6 hours or until the meringue is dry and hard to the touch. Remove from the oven and leave to cool.

4. To make the raspberry cream, place the raspberry purée and sugar in a heavy-based saucepan with 125ml water and 50ml of the double cream. Bring to the boil, stirring continuously. In a ramekin, mix the cornflour with a little cold water to give a smooth liquid and add to the raspberry mixture. Reduce the heat and cook, stirring, for 2-3 minutes, until the sauce thickens. Remove the pan from the heat and set aside to cool for 2 minutes.

5. Beat the egg yolks, then the butter, into the raspberry mixture. Cover with non-stick paper and leave to cool completely.

6. In a clean bowl whisk the remaining cream until it holds its shape. Fold it into the raspberry mixture, then cover and chill.

7. To assemble, place a blob of the raspberry cream on a glass presentation stand to prevent the meringue from slipping. Place the largest meringue disc on the stand. Spread it with the raspberry cream, leaving a 2.5cm border clear around the edge. Cover with a layer of fresh raspberries. Place the 13cm meringue disc carefully on top and repeat the process until you finish with the smallest disc of meringue.

8. Decorate the tier with raspberries, passion fruit, mint, crystallized rose petals and fresh flowers. Dust with icing sugar and serve.

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