montjoye

For Myra, and anyone else interested including future me.

I used this recipe below for the meringue part. I made two rectangles on each of two baking trays. Do use baking paper, I have reusable stuff. Because my shapes were probably thinner than the recipe, i cut the baking time to 1hr. When fully cooled, these will keep for weeks if airtight. I used a big ziplock bag

www.chelsea.co.nz/browse-recipes/almond-meringue-torte-dacqoise/

This recipe for the raspberry curd. It uses all the yolks left over from the meringue. I used a tip from a different recipe- cooked the rasps with a little of the sugar and pushed through a sieve before proceeding. Mine didn't set properly though and I used some gelatin the next day to make it a little thicker. Or you could try a recipe that has a little cornflour in.

www.allrecipes.com/recipe/270526/raspberry-curd/


To assemble:
The first three layers are spread with curd, then whipped cream and placed in a stack. The final layer has a layer of whipped cream but no curd and dutch cocoa sieved over the top. It is best assembled in advance or the merinque is too crispy to serve. 8hrs to a day in advance I'd say. Then a punnet of fresh raspberries are arranged over the top.