Meringue, raspberry & lemon curd torte

1. Preheat the oven to 200 °C.
2. For the meringue, take 2 sheets of non-stick baking paper and draw a 20 cm circle on each one. Set aside.
3. Spread the castor sugar evenly over a baking tray lined with non-stick baking paper and place in the oven for 8 minutes until warm.
4. When the sugar is almost done, place the egg whites in the bowl of an electric mixer with the whisk attachment and beat for 1 minute.
5. Add the warm castor sugar and whisk continuously on high speed for 10 minutes.
6. Turn the oven down to 110 °C.
7. Place a few small blobs of meringue on a baking sheet and put the baking paper with the circle drawn on it on top. Repeat with another baking sheet. This will stop the paper from lifting in the oven and prevent slipping.
8. Spread half of the meringue mixture neatly over the drawn circle, creating a few swirls and peaks. Repeat with the other baking paper circle.
9. Place both trays of meringue in the oven and bake for 2 hours until the meringue disks come off the paper easily and the outside of the meringue is completely firm.
10. For the filling, whip the cream until soft peaks form and then fold in the lemon curd.
11. To assemble, place one circle of cooled meringue on a large serving platter, top with half the lemon curd cream and spread it evenly. Sprinkle with half the raspberries and half the chopped pistachios.
12. Place the next meringue layer on top and repeat the toppings.
13. Cut the torte into wedges and serve.

SUGGESTIONS
Ensure the bowl and attachments for making the meringue are very clean as it will not whip properly if there is any fat in the mixture. Place 1 teaspoon of lemon curd cream under the first disk of meringue on the serving platter to help prevent the torte from sliding on the plate.

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