Meringue stack with raspberries and cream

Preheat oven to 120C (or 100C if using a fan-forced oven). Lightly grease and line 5 oven trays with baking paper. Using a 22cm cake pan as a guide, trace circles onto each tray. Using an electric mixer, beat 3 egg whites until soft peaks form, add 1½ cups of icing sugar mixture and beat for 5 minutes or until thick and glossy. Gently fold in 1¼ tsp of vanilla extract. Divide meringue evenly between circles of 3 prepared oven trays. Bake for 1½ hours or until crisp. Cool completely. Repeat with remaining egg whites, icing sugar and vanilla extract, divide between remaining trays and bake for 1½ hours. Store meringue discs in an airtight container until needed.

Whisk cream to stiff peaks. Place a meringue disc on a serving plate, spread with a quarter of the cream (1½ cups) and scatter with a quarter of raspberries. Repeat with remaining meringue discs, cream and raspberries and finish with a meringue disc. Dust the top of the meringue stack liberally with icing sugar and stand for about 15 minutes before serving.