Ingredients
- 8 large egg whites
- 400g caster sugar
- 50g oatmeal
- 500g raspberries
- 1 l whipped double cream
- 50ml whisky
- Lemon verbena
- Extra raspberries
Method
Pre heat the oven to 100c.
Whisk the egg whites until stiff. .
Draw with a pen around a bowl onto some greaseproof paper, this will be the template for the meringue. Once you have drawn it, flip it over so the ink of the pen doesn’t stick to the meringue.
Once the egg whites are stiff, add the sugar slowly to the mixture.
Grab a piping bag and a plain nozzle. Spoon the mixture into the pipping bag. Pipe the mixture onto the paper using the template, starting in the middle.
Once the mixture is laid, pour some oatmeal on the top. Pop into the oven for a couple of hours
Whisky Cream:
Pour the cream into the mix, and mix until fluffy.
Pour the whisky into the mixture and continue to whisk. Add raspberries to the mixture and whisk.
Layer the merengue and the whipped cream, creating a tower, with as many layers as you like. Top with raspberries.
Ingredients
- 8 large egg whites
- 400g caster sugar
- 50g oatmeal
- 500g raspberries
- 1 l whipped double cream
- 50ml whisky
- Lemon verbena
- Extra raspberries
Method
Pre heat the oven to 100c.
Whisk the egg whites until stiff. .
Draw with a pen around a bowl onto some greaseproof paper, this will be the template for the meringue. Once you have drawn it, flip it over so the ink of the pen doesn’t stick to the meringue.
Once the egg whites are stiff, add the sugar slowly to the mixture.
Grab a piping bag and a plain nozzle. Spoon the mixture into the pipping bag. Pipe the mixture onto the paper using the template, starting in the middle.
Once the mixture is laid, pour some oatmeal on the top. Pop into the oven for a couple of hours
Whisky Cream:
Pour the cream into the mix, and mix until fluffy.
Pour the whisky into the mixture and continue to whisk. Add raspberries to the mixture and whisk.
Layer the merengue and the whipped cream, creating a tower, with as many layers as you like. Top with raspberries.