Ingredients
Pastry layers
- 2 sheets store-bought frozen puff pastry (mostly thawed)
- Icing sugar for dusting
Raspberry Compote
- 1 cup frozen raspberries (or fresh raspberries)
- 2 tbsp Caster Sugar
Meringue
- 2 egg whites
- 1/2 cup icing sugar
Method
- Preheat oven to 200° C and line a baking tray with grease-proof paper.
- Cut out rectangles of approximately 9 cm long and 5 cm wide from the puff pastry sheets and dust with icing sugar and place them on the baking tray in a single layer.
- Bake for 10-15 minutes or till pastry is crisp and golden brown in colour. Remove from the oven and keep aside.
- While the puff pastry is baking, place raspberries and sugar in a saucepan and bring to the boil and then simmer for a few minutes until the raspberries break down and the mixture turns into a thick sauce. Keep aside to cool.
- To make the meringue, place egg whites and caster sugar in a large steel bowl over a pot of simmering water. Take care to avoid the bottom of the bowl from touching the water.
- Whisk lightly until the sugar dissolves, then take it off the heat. Using the whisk attachment of a stand mixer or with a hand mixer slowly beat the egg whites. Gradually increase the speed of the mixer and continue beating until almost stiff peaks are reached.
- Transfer the mixture to a piping bag and pipe meringue dots or swirls on 10 of the cooled puff pastry rectangles. If you choose, you can use a blow torch to lightly toast the meringue.
- Assemble each Raspberry Meringue Mille-Feuille by placing a meringue-topped pastry rectangle on the centre of the plate. Drizzle generously with raspberry sauce. Place another meringue-topped rectangle on top and drizzle with more raspberry sauce. Place a plain pastry rectangle on top. Sprinkle with icing sugar. Repeat with the remaining rectangles.
- Enjoy!
Makes 5