print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Meringue Gateau Stack

0
Average: 0 (0 votes)
(0 votes)
Meringue Gateau Stack
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
308
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein4.99 g(5 %)
Fat8.44 g(7 %)
Carbohydrates53.48 g(36 %)
Sugar added41.39 g(166 %)
Roughage3.33 g(11 %)
Vitamin A110.67 mg(13,834 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.2 mg(18 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate1.36 μg(0 %)
Pantothenic acid0.13 mg(2 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C15.32 mg(16 %)
Potassium89.02 mg(2 %)
Calcium62.46 mg(6 %)
Magnesium4.28 mg(1 %)
Iron0.86 mg(6 %)
Iodine16.78 μg(8 %)
Zinc0.06 mg(1 %)
Saturated fatty acids5.03 g
Cholesterol24.28 mg
Author of this recipe:

Ingredients

for
8
Ingredients
6
1 ½ cups
superfine caster sugar
6 teaspoons
2 teaspoons
1 teaspoon
cup
cream (48% fat)
4 tablespoons
powdered sugar (plus extra for sprinkling)
cup
plain Yogurt
3.333 cups
mixed berries (raspberries, strawberries, blackberries, redcurrants)

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Line 3 baking trays with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.
3.
Using a large spoon, spoon 1/3 of the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second and third baking tray.
4.
Place the baking trays in the oven and immediately reduce the oven temperature to the lowest setting on your oven. Bake for 30 minutes until dry, firm and crisp.
5.
Remove the meringue from the oven and leave to cool.
6.
Whisk the cream and half the icing sugar until thick. Stir in the yoghurt until blended and carefully spread over 2 meringue discs.
7.
Blend or mash 150 g of the berries to a puree with the remaining icing sugar. Sieve into a bowl.
8.
Arrange the remaining berries on top of each meringue and drizzle with the sauce.
9.
Place 2 disks on a serving plate and place the third meringue disc without cream on top. Sift over a little icing sugar.