Raspberry Meringue Layer Cake with Mascarpone Cream

Name: Raspberry Meringue Layer Cake with Mascarpone Cream
Prep time: 20 min
Cook time: 590 min
Total time: 610 min
Yield: 12
Ingredients: 3 eggs; 100 g unsalted butter; 150 g plain flour; 60 g icing sugar; 1 tsp vanilla extract; 1/2 tsp baking powder; 3 raspberry jelly mix sachets; 500 g raspberries; 500 ml double cream; 250 ml mascarpone; 2 tsp powdered gelatine; 150 g caster sugar; 2 tsp cornflour; 100 g flaked almonds

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.

Servings12 Portions

Prep Time20 Mins

Cook Time590 Mins

Difficulty

Intermediate

Ingredients

eggs
3
unsalted butter
100 g
plain flour
150 g
icing sugar
60 g
vanilla extract
1 tsp
baking powder
0.5 tsp
raspberry jelly mix sachets
3
raspberries
500 g
double cream
500 ml
mascarpone
250 ml
powdered gelatine
2 tsp
caster sugar
150 g
cornflour
2 tsp
flaked almonds
100 g

Step-by-Step Instructions

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.