
A showstopping multi-layered dessert featuring a buttery shortbread base, vibrant raspberry jelly, and a luscious mascarpone cream, all crowned with a crisp almond meringue. This elegant cake offers a perfect balance of tart berries, silky cream, and crunchy toasted almonds.
Prepare the shortbread base: Separate the eggs, setting the whites aside for the meringue layer. In a large bowl, cream the egg yolks with the cold butter using a wooden spoon until well combined. Stir in the flour, half of the icing sugar (30g), vanilla extract, and baking powder. Use your hands to bring the dough together into a flat disc, wrap it in cling film, and chill in the refrigerator for 30 to 60 minutes.
Bake the base: Preheat your oven to 180°C (160°C fan). Roll out the chilled dough to fit a 21cm x 33cm square springform tin. Prick the dough all over with a fork to prevent air bubbles and bake for 20 minutes, or until golden brown. Remove from the oven and let it cool completely in the tin.
Add the raspberry layer: Prepare the raspberry jelly mix according to the package instructions and allow it to cool slightly at room temperature. Stir in the fresh raspberries, then pour the mixture over the cooled shortbread base. Place in the refrigerator to set for at least 6 hours, or ideally overnight.
Prepare the mascarpone cream: In a chilled bowl, whip the double cream with the remaining icing sugar until medium peaks form. Gently fold in the mascarpone and whip briefly to combine. Dissolve the powdered gelatine in 1 tablespoon of hot water, ensuring no lumps remain, then stir it thoroughly into the cream mixture. Spread the cream evenly over the set jelly layer and refrigerate for another 2 to 4 hours.
Bake the meringue topping: Preheat the oven to 130°C (100°C fan). Whisk the reserved egg whites with a pinch of salt until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking between additions until the mixture is glossy and returns to stiff peaks. Fold in the cornflour. Spread the meringue onto a parchment-lined 21cm x 33cm baking tray and sprinkle with flaked almonds. Bake for 1 hour, or until the meringue is crisp and lifts easily from the parchment. Allow to cool completely.
Assemble and serve: Once the meringue is cool and the cream layer is set, gently place the meringue on top of the cake. Carefully remove the cake from the springform tin, slice into squares, and serve.
To ensure the layers stay distinct, make sure the jelly is completely firm before adding the mascarpone cream. For the cleanest slices, use a sharp serrated knife and wipe it with a warm, damp cloth between each cut.




