- 3 egg whites
- 120g sugar
- 100g raspberries
- 250g fresh cream
- Preheat oven at 150C.
- Beat egg whites with electric mixer, gradually add sugar as texture stiffen up.
- Beat til thick and shiny.
- Pour whipped egg white on a baking tray with greased baking sheet on.
- Bake for an hour. Set aside and cool down.
- In another bowl, beat fresh cream til thick and shiny.
- Spread whipped cream on top of cooled down meringue.
- Arrange fresh raspberries on top. Serve.