Our raspberry meringue layer cake is a rich and fruity summer cake that requires no cooking at all. The layers of vanilla cream, raspberries, meringue and amaretti biscuits give this fridge cake texture and shape without the need to make a cake batter. Chilling the mixture in the fridge lets it set in shape, then all you need to do is take it out of the fridge when you need it and you’ve got a decadent dessert ready to share!
- 500g tub fat free Greek yogurt
- 600ml carton double cream
- 1tbsp vanilla bean paste
- 125g golden caster sugar
- 400g raspberries
- 2 x 100g shop bought pavlova bases
- 6tbsp lemon curd
- 125g amaretti biscuits
- 2tbsp raspberry and cassis
- 1tbsp freeze dried raspberry sprinkles
- 16cm round, deep loose based spring clip tin, lined
Rest a sieve over a bowl. Spoon the yogurt into the sieve and leave for 15 mins, to drain off excess liquid.
Whip the double cream with the vanilla bean paste and 60g sugar until firmly peaking.
Put the remaining caster sugar into a processor with 200g raspberries to make a smooth puree. Stir the Greek yogurt into the cream, then gently swirl in the raspberry puree.
Use a palette knife to spread a layer of raspberry cream around the tin sides.
Put a pavlova into the base of tin, spoon 3tbsp lemon curd into the centre, sprinkle over half the remaining raspberries and 4 generous tablespoons of the cream mixture. Top with a layer of amaretti, drizzle with 1tbsp raspberry and cassis.
Pile into the centre 3tbsp lemon curd, remaining raspberries. Another layer of amaretti biscuits, the rest of the raspberry cassis and 4 generous tablespoons of the cream mixture.
Upturn the pavlova on top of this. Spread over the rest of the raspberry cream to make a smooth top. Scatter over the freeze dried raspberries and arrange 8 amaretti on top.
Freeze for 2 hours to firm up, then chill for several hours. Gently ease out of cake tin, to serve. Eat within 2 days.