meringue cake with whipped cream and raspberries

Ingredients

• Servings: 10
• 1 cup confectioners' sugar
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 pint fresh raspberries
• note: you will need parchment paper for this recipe.

Recipe

• the night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. crumple the paper, then smooth it out again and line the bottom of the pan.
• whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. set aside.
• in the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. on low speed, add sugar mixture, a heaping tablespoon at a time. increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• just before forming meringues, flick water parchment with fingertips. divide meringue in half, spooning two or three mounds down each traced rectangle. use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• set meringues in oven, close door and turn oven off (but leave oven light on). let meringues dry overnight. remove, then carefully set a wire rack or cookie sheet over meringues. invert; peel off parchment and turn right side up. (it's ok if edges chip.) wrap in foil and set aside until ready to proceed.
• no more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. set one meringue on a platter. spread with half the cream and sprinkle on half the berries. repeat with remaining meringue, cream and berries. refrigerate, uncovered, until ready to serve.