Baked Dessert Stacks with Berries
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(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
5 h. 20 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 5 egg whites
- 1 ½ cups caster sugar
- 4 Tbsps chopped almonds
- To decorate
- 1.333 cups cream (48% fat)
- 1 ½ cups Raspberries
- 1 Lime (grated zest)
- 3 Tbsps chopped, toasted almonds
- To serve
- Lime wedge
- Raspberries
Product recommendation
Egg whites at room temperature whisk better than chilled egg whites from the refrigerator.
Make sure your mixing bowl is completely grease-free, and dry.
It's important to add the sugar to the egg whites slowly, as it helps prevent the meringue from 'weeping' later.
Preparation
Kitchen utensils
2 Bowls, 2 Small pots, 1 Wooden spoon, 1 Fine grater, 1 Hand mixer, 1 Kitchen towel, 1 Small knife, 1 Small bowl, 1 Whisk, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups
Preparation steps
1.
For the meringues: set the oven to its lowest setting. Line a large baking tray with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk until foamy. Gradually whisk in the sugar, whisking constantly until the mixture is stiff and glossy. Gently fold in the almonds.
3.
Spoon 10-12 rounds onto the baking tray and bake for 3-5 hours (depending on your oven and the size of the meringues) until crisp on the outside, and sounding hollow when tapped on the base. Turn the oven off and leave the meringues in the oven until cold.
4.
To decorate: whisk the cream until thick. Spoon a little cream on the base of half the meringues and top with a few raspberries and a sprinkle of almonds.
5.
Gently place another meringue on top and spoon on a little cream and more raspberries and almonds. Sprinkle with lime zest and serve immediately with lime wedges and raspberries.
