Tenina.com's Iced VoVo Meringue Cake



  1. To make the meringue cake, preheat oven to 170°C and line the base and sides of a 20cm springform tin. Set aside.

  2. Place egg whites and cream of tartar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.

  3. Wipe the inside of the lid to remove condensation being careful not to put any water into the meringue inadvertently.

  4. Add the sugar, 1 tsp at a time through the hole in the lid 6 min/50°C/Butterfly/speed 3/MC off.

  5. Remove the Butterfly. Fold the shortbread through the meringue with a spatula.

  6. Spread into the prepared springform tin, flattening the top. Place into the oven, reduce temperature to 150°C and bake for 45 minutes. Leave in the oven with the door slightly ajar until completely cold. Remove from the tin carefully. Place onto serving plate or dish of choice.

  7. To make the raspberry cream, insert Butterfly into the Thermomix bowl. Pour in cream and raspberry coulis. Whip 20 sec/Butterfly/speed 4. Or until soft peaks form.

  8. To assemble the cake, spread a generous layer of raspberry jam on the meringue base. Top with raspberry cream. Drizzle raspberry coulis on top and decorate with fresh raspberries and mini meringues. Sprinkle with coconut as desired.

  9. This keeps really well in the fridge for up to a week depending on the freshness of your raspberries. You can premake all the components days in advance; shortbread, raspberry coulis, raspberry jam, meringues.

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