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


  • 2 egg whites
  • 1/2 cup icing sugar


  1. Preheat oven to 200° C and line a baking tray with grease-proof paper.
  2. 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.
  3. Bake for 10-15 minutes or till pastry is crisp and golden brown in colour. Remove from the oven and keep aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Enjoy!

Makes 5