Raspberry Meringue Layer Cake

Directions

1. 1
   Preheat oven to 250°F. Line 3 baking trays with parchment paper. Draw an 8 inch circle on each paper.
2. 2
   Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 3/4 cup sugar, 1 tbsp at a time, beating until dissolved.
3. 3
   Beat in vanilla. Quickly fold in 1 cup sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
4. 4
   Bake for 1 hour 30 mins, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.
5. 5
   Puree thawed raspberries and 1/4 cup sugar until smooth. Strain and discard seeds.
6. 6
   Whip cream until stiff peaks form. Spread half the cream over 1 meringue. Top with half the fresh raspberries. Drizzle with half the raspberry puree. Repeat with another meringue and remaining cream, berries and puree.
7. 7
   Top with remaining meringue. Dust with powdered sugar. Stand for 15 mins, then serve.