Gluten-free Tired Gateau
4,2 / 10
2 h. 15 min.
- For the filling
- 2 cups Raspberries
- 1 ⅔ cups cream (48% fat)
- 3 tablespoons powdered sugar
- 2 teaspoons Raspberry liqueur (optional)
- ½ teaspoon vanilla extract
- To decorate
- crystallized Rose petal
How healthy are the main ingredients?Raspberry
Heat the oven to its lowest setting. Line 2 large baking trays with non-stick baking paper.
Whisk the egg whites with an electric whisk until beginning to form peaks.
Gradually whisk in the icing sugar until thick, shiny and billowy. Stir in the vanilla.
Spoon about 6 rounds onto the baking trays and spread evenly.
Bake for 1 hour 15 minutes-1 hour 45 minutes, until the meringues sound crisp when tapped underneath. Turn the oven off and leave to cool in the oven for a further 1 hour.
For the filling: blend the raspberries in a food processor, then press through a sieve into a bowl. Set aside.
Whisk the cream, icing sugar, liqueur and vanilla until smooth and thick. Gently stir in the raspberry puree.
Sandwich the meringue discs in threes with the raspberry cream. Decorate with crystallized rose petals. Serve within 2 hours to prevent the meringue becoming soft.