Baked Dessert Stacks with Berries

Name: Baked Dessert Stacks with Berries
Total time: 5 h 20 min
Yield: 6
Ingredients: 5 egg whites; 1.5 cups caster sugar; 4 Tbsps chopped almonds; 1.333 cups cream (48% fat); 1.5 cups Raspberries; 1 Lime (grated zest); 3 Tbsps chopped, toasted almonds; Lime wedge; Raspberries

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Health Score:

85 / 100

Difficulty:

moderate

Difficulty

Preparation:

5 h. 20 min.

Preparation

Calories:

515

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	515 cal.	(25 %)
Protein	10 g	(10 %)
Fat	23 g	(20 %)
Carbohydrates	65 g	(43 %)
Sugar added	60 g	(240 %)
Roughage	4.8 g	(16 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.4 μg	(2 %)
Vitamin E	6.6 mg	(55 %)
Vitamin K	4.7 μg	(8 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	2.9 mg	(24 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	28 μg	(9 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	3.7 μg	(8 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	18 mg	(19 %)
Potassium	332 mg	(8 %)
Calcium	69 mg	(7 %)
Magnesium	72 mg	(24 %)
Iron	1.4 mg	(9 %)
Iodine	4 μg	(2 %)
Zinc	1 mg	(13 %)
Saturated fatty acids	7.5 g
Uric acid	20 mg
Cholesterol	28 mg
Complete sugar	65 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

pieces (meringues)

Ingredients: 5 egg whites; 1 ½ cups caster sugar; 4 Tbsps chopped almonds

To decorate: 1.333 cups cream (48% fat); 1 ½ cups Raspberries; 1 Lime (grated zest); 3 Tbsps chopped, toasted almonds

To serve: Lime wedge; Raspberries

How healthy are the main ingredients?

Raspberry almond almond Lime Raspberry

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Product recommendation

Egg whites at room temperature whisk better than chilled egg whites from the refrigerator. Make sure your mixing bowl is completely grease-free, and dry. It's important to add the sugar to the egg whites slowly, as it helps prevent the meringue from 'weeping' later.

Preparation

Kitchen utensils

2 Bowls, 2 Small pots, 1 Wooden spoon, 1 Fine grater, 1 Hand mixer, 1 Kitchen towel, 1 Small knife, 1 Small bowl, 1 Whisk, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups

Preparation steps

For the meringues: set the oven to its lowest setting. Line a large baking tray with non-stick baking paper.

Whisk the egg whites with an electric whisk until foamy. Gradually whisk in the sugar, whisking constantly until the mixture is stiff and glossy. Gently fold in the almonds.

Spoon 10-12 rounds onto the baking tray and bake for 3-5 hours (depending on your oven and the size of the meringues) until crisp on the outside, and sounding hollow when tapped on the base. Turn the oven off and leave the meringues in the oven until cold.

To decorate: whisk the cream until thick. Spoon a little cream on the base of half the meringues and top with a few raspberries and a sprinkle of almonds.

Gently place another meringue on top and spoon on a little cream and more raspberries and almonds. Sprinkle with lime zest and serve immediately with lime wedges and raspberries.

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