Recipe by Ganders Restaurant


  • For the meringue
  • 4 large eggs, weigh these whole
  • Caster sugar, of equal weight to that of the eggs
  • Dessert spoon of cornflour
  • Pinch of salt
  • For the filling
  • 150g fresh raspberries
  • 300ml double cream
  • 25g caster sugar
  • 25ml brandy


Heat the oven to 150°C /gas mark 4. Line a baking tray with greaseproof paper. 

Separate eggs and place whites into a mixing bowl. Add salt and with an electric whisk beat until they start to stiffen.

Add all of the sugar, a tablespoon at a time, whisking as you do until the meringue forms peaks and the sugar has completely dissolved.

With the whisk on its slowest setting add the cornflour and gently mix for a maximum of 30 seconds.

Spoon the meringue mixture onto the greaseproof paper in 12 equal portions using a serving spoon.

Bake for 30 minutes until outer is crisp but middle is still soft.

Leave to cool on the tray.

Whilst the meringue is baking, place the raspberries, brandy and 25g caster sugar into a bowl and mix gently.

Whisk the cream until it thickens to the desired consistency-thick enough to hold its shape but do not overbeat! Once the meringue has completely cooled break into small pieces.

On the plate on which you are going to serve your dessert, put a layer of crushed meringue inside a large pastry cutter or 10cm dessert ring. Next spoon in some whipped cream, then some raspberry mixture, liquid too. Add a touch more cream and finally cover with more crushed meringue until the cutter or dessert ring is completely filled.

Using a slice or something similar, press down on top to compact the ring’s contents. Gently lift the ring leaving your creation ready to serve.

Repeat for as many desserts as you require.