Queen of puddings

Recipe from: 4/25/2001 12:00:00 AM
Ingredients 4
Servings 1


Serving Change
  • 1
    vanilla sponge or trifle cake
  • 90
    raspberry jam
  • 4
    egg whites
  • 80
    castor sugar


Preheat oven to 180 ºC. Grease the base and sides of 6 tartlet pans (8,5 cm across). Cut out 2 discs of sponge cake slightly larger than the base of the tartlet pans. Cut each disc horizontally into 3 slices. Press 1 slice into each tartlet pan and spread with 15 ml (1 tbsp) jam. Make meringue by whisking egg whites until soft peaks form, then adding castor sugar a spoonful at a time, whisking after each addition until glossy and thick. Spoon over jam. Bake tartlets for 10 minutes, then cool. Carefully lift out of pans using an egg lift. Serves 6.

Read more on: bake  |  fruit


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2016-10-21 11:21

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