Approximately 1 Tbs (15 ml) butter and 2 Tbs (30 ml) sugar
1+2/3 cups (375 ml) egg whites (about 12) at room temperature
1/2 tsp (2 ml) cream of tartar and a pinch of salt
1+1/2 cups (350 ml) sugar
Fresh raspberries for garnish (optional)
Custard Sauce (see below)
Raspberry Coulis (see below)
Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish
liberally with butter and dust with sugar. Start beating the egg whites
at
a moderately slow speed until they are foamy. Beat in the cream of
tartar
and salt and gradually increase speed to fast. When the egg whites form
soft peaks, sprinkle in the sugar (decreasing speed if necessary) by
4-spoonful dollops until all is added, then beat at high speed for
several
minutes until egg whites form stiff shining peaks. Beat in the vanilla
and
scoop the meringue into the prepared baking dish, which should be almost
filled (but do not worry if dish is only three-quarters full - it makes
no
difference). Immediately set the dish in the middle of a preheated 250F
(120C) oven and bake 35 to 40 minutes, or until the meringue has risen 2
to
3 inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish
comes out clean. Remove from oven and set at room temperature for 30
minutes to cool; it will sink down and will eventually shrink from the
sides of the dish. When cool, cover and refrigerate. (This may be baked
several hours or even one or two days in advance and kept refrigerated.)
To serve, run a thin knife around the edge of the dish to detach the
meringue, then push the whole meringue gently with a rubber spatula to
make
sure the bottom is not sticking. Turn a large, 1 to 2 inch (5 to 10 cm)
deep serving dish or bowl over the baking dish and turn both of them
over
rapidly, giving a slap or a jerk to dislodge the meringue onto the
serving
dish if necessary. Pour the custard sauce around the meringue, and
garnish
the top of the meringue with the optional fresh raspberries. Serve the
raspberry coulis in a separate serving dish, for the diners to add at
the
table. Serves 6 to 8.
Custard Sauce
(Note: This should be the consistency of thick cream, not set firm like
a
custard. It may also be made up to two days in advance and kept
refrigerated)
6 egg yolks
2/3 cup (160 ml) sugar
1+1/2 cups (375 ml) milk, heated to boil
1+1/2 Tbs (20 ml) pure vanilla extract
3 Tbs (45 ml) dark rum (optional)
Gradually beat the sugar into the egg yolks and continue beating until
mixture is pale yellow and forms the ribbon. By dribbles beat in the
boiling milk. Set over moderately low heat and stir slowly with a wooden
spoon, reaching all over bottom of pan and watching carefully as mixture
slowly thickens: at first bubbles will appear on surface, and as they
begin
to disappear custard is about to thicken; a wisp of steam rising from
the
surface is another indication. Stir more rapidly, and as soon as custard
lies in a creamy layer on the back of the spoon, it is done. Immediately
remove from heat, stirring vigorously to cool. Beat the optional rum
and
the vanilla extract. Chill in the refrigerator until ready to serve.
Makes
about 3 cups (750 ml).
Raspberry Coulis
1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup,
thawed,
juices reserved
1 Tbs (15 ml) lemon juice
Puree the raspberries and the lemon juice in a food processor or
electric
blender. Press through a fine strainer. Chill in the refrigerator until
ready to serve. Makes about 1 cup (250 ml).