210 Oven setting: CircoTherm®, Top/bottom heat METHOD Preheat oven on CircoTherm® to 100°C and line the universal tray with baking Serves: 8–10 servings paper. Place the 3 egg whites into a bowl of an electric mixer and whisk until soft Preparation time: 1 hour peaks form. Slowly add the 250g of caster sugar and lemon zest, and continue Cooking time: 1 hour 30 minutes to beat until stiff peaks form. Put meringue into a piping bag with a 1cm nozzle Level of difficulty: Medium and pipe into different shapes, no higher than 1cm on the prepared tray. Place meringues in the oven and bake for 45 minutes or until meringues are crisp. INGREDIENTS Place frozen raspberries into a medium saucepan with remaining sugar and heat on induction level 6 until the sugar dissolves and the raspberries are soft. MERINGUE Puree with a stick blender and then pass through a strainer to remove the seeds. 3 egg whites, at room temperature Put into a piping bag and refrigerate until required. 250g caster sugar Place the cream and 50g of caster sugar into a bowl of a mixer and whip until ½ tsp lemon zest stiff peaks form. Put into a piping bag and refrigerate until required. RASPBERRY SAUCE Preheat oven on top/bottom heat to 130°C and line the universal tray with 250g frozen raspberries baking paper. Place 2 egg whites into a bowl of an electric mixer and beat until 100g caster sugar a medium peak. Add in the sugar and beat for 1 minute. With a wire whisk, add the flour, melted butter and spices. Pour the mixture onto a prepared tray and CREAM spread thinly. Bake for 30 minutes or until golden in the centre. Let cool and then 200ml thickened cream break into small shards. Store in an airtight container. 50g caster sugar In individual glasses or jars, layer the crushed meringues, broken biscuit, cream, SPICY BISCUIT raspberry sauce, berries and mint. Finish desserts with a shard of spice biscuit. 2 egg whites 75g brown sugar NOTE 50g plain flour The meringues, spicy biscuits and raspberry sauce can be made up to 1 week in 75g butter, melted advance. Keep the meringues and biscuits in an airtight container and the sauce ½ tsp ginger in the refrigerator. ½ tsp cinnamon ½ tsp ground fennel ¼ tsp Chinese five spice Eton mess 1 punnet raspberries 1 punnet blueberries 12 mint leaves, finely sliced THE NEFF AUSTRALIA COOKBOOK DESSERTS