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Health and Beauty

Baked Raspberry Meringue Pie

Sponge covered with crushed raspberries and liqueur and topped with meringue - a delicious way of serving British raspberries

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Calories	160
Total Fat	1g
Saturated Fat	--
Total Carbohydrate	37g
Sugars	20g

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Serves: 8

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Total Time: 14

Prep Time: 6

Cook Time: 8

Ingredients

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8 trifle sponges
450 gram(s) raspberries
2-3tbsp raspberry liqueur
3 medium egg whites
150 gram(s) golden caster sugar

Preheat oven to 230°C (210°C fan oven) mark 8.
Put the trifle sponges in the bottom of a 2 litre (3½pint) ovenproof dish. Lightly crush the raspberries and spread on top. Drizzle over the raspberry liqueur.
Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Gradually whisk in the golden caster sugar until the mixture is smooth and glossy. Spoon the meringue mixture over the raspberries and bake for 6-8min until golden.