Boysenberry Meringue Gateau Recipe

• 4 x Egg whites
• 1 pch salt
• 225 gm Caster sugar, (8oz)
• 1/2 tsp Vanilla essence
• 110 gm Grnd almonds, (4oz)
• 300 ml Whipping cream, (10fl ounce)
• 1 Tbsp. Frambois, (french Boysenberry liqueur)
• 700 gm Boysenberries, (1 1/2lb)

1. Beat the egg whites and salt till they form stiff peaks.
2. Beat in 2 tbsp of sugar then mix in the remaining sugar a little at a time.
3. Mix in the vanilla and almonds.
4. Divide the mix into 2 prepared tins (lined 8 inch cake tins) and bake for 1 1/4 hrs at 180C/350F/gas mark 4.
5. Cover with foil if the meringues are browning too quickly.
6. Leave to cold for 5 min before removing from the tins.
7. Whip the cream till hard and stir in the Frambois.
8. Spread half the cream in an even layer on one meringue base and top with half the Boysenberries.
9. Top with the other meringue and spread the remaining cream on top and arrange the remaining Boysenberries over the cream.

egg whites, salt, sugar, vanilla, almonds, whipping cream, gm boysenberries

Taken from cookeatshare.com/recipes/boysenberry-meringue-gateau-90045 (may not work)