Meringue Stack Recipe

Layer meringues with vanilla mascarpone, raspberries, salted caramel and almond brittle



  • 200g (6 – 7 eggs) egg whites
  • 400g PnP castor sugar
  • 1 tsp (5ml) vanilla essence

Almond brittle:

  • 3 cups (750ml) PnP flaked almonds
  • 3 cups (750ml) PnP white sugar
  • 1 cup (250ml) water
  • ½ tsp (2.5ml) cream of tartar

Salted caramel:

  • 200g PnP sugar
  • 82.5g PnP butter
  • ½ cup (125ml) PnP cream
  • Maldon salt flakes to taste

To serve:

  • 1 tub (250g) PnP Vanilla mascarpone, whipped
  • 1 tub (250g) PnP Raspberries
  • Edible gold dust, optional



  1. Line a baking tray with baking paper
  2. Preheat the oven to 110°C
  3. Fill a saucepan with water and bring to a gentle simmer
  4. Place the egg whites and sugar into a large bowl and place it on top of the saucepan
  5. Leave it there, stirring to combine, for about 10 minutes or until the mixture reaches 40°C and the sugar has dissolved into the whites
  6. Pour the mixture into a mixing bowl and whip on full speed for 8 minutes or until the mixture has cooled and is firm and glossy
  7. Using a spoon, spoon the meringue onto the baking tray – size according to the size you require
  8. Bake for 1½ – 2 hours depending on the size
  9. Remove and allow the meringues to cool to room temperature before storing them in an airtight container


  1. Dry fry the flaked almonds until golden, set aside to cool.
  2. In a saucepan, mix together the sugar, water and cream of tartar and bring to the boil – keep stirring only while the sugar still needs to dissolve and stop stirring as soon as it has dissolved to prevent crystallization.
  3. Allow the sugar to boil until it caramelized to a lovely dark golden colour
  4. Evenly spread the nuts on a lightly greased tray and pour the caramel over it to spread out evenly. Allow set.

Salted Caramel:

  1. Heat the sugar in a heavy-based saucepan. As soon as the sugar has all dissolved, remove from the heat and whisk in the butter in parts – it is VERY hot
  2. Return the saucepan to the heat and add the cream immediately, still whisking vigorously. When sauce has become smooth add a good sprinkle of salt.

To serve:

  1. Smear meringue bases with vanilla mascarpone, then top with raspberries and broken almond brittle and stack on top of one another on a plate. Repeat layers.
  2. Top the final layer with raspberries and brittle and drizzle with salted caramel before serving.
Recipe supplied by Pick 'n Pay

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