Raspberry meringue pies

  • Petit four
  • 4
  • 60 minutes
Not yet rated

These elegant petits fours from Paul Ainsworth combine raspberry puree, available in most supermarkets, with meringue. If you are feeling hungry and confident, you could always scale up this classic combination and make it a dessert.

First published in 2015




Raspberry filling

Tart cases



  • Bain-marie
  • Blow torch
  • Electric hand whisk
  • Piping bags
  • 8 x 3cm shallow tart trays


To make the raspberry filling, soak the gelatine leaves in cold water until floppy. Whisk the eggs and sugar together
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick
Add the soaked gelatine leaves to the mixture and pour through a fine sieve into a tray
Cling-film the top of the tray to prevent a skin forming and leave to cool in the fridge. When cool, spoon into a piping bag
To make the tart cases, heat the oven to 180°C/Gas mark 4. Cut the filo into squares slightly bigger than the moulds you are using
Brush 1 sheet of filo pastry at a time with the clarified butter, then place a buttered square into the mould and push down
Repeat this process 4 times, slightly turning each sheet in the mould so you form a star shape
Dust each mould with icing sugar then bake for 3-4 minutes until golden. Cool on a rack
  • icing sugar for dusting
To make the meringue top, whisk the egg whites and half a teaspoon of the lemon juice in a clean bowl until doubled in volume and holding a stiff peak
Keep the whisk running and add the sugar 1 tablespoon at a time. Whisk until all the sugar has been added and the whites are glossy. Place the meringue into a piping bag with a star nozzle
  • 150g of caster sugar
To plate, pipe the raspberry curd into each tart and then pipe meringue on top. Caramelise the tops with a blow torch. Serve on a large serving plate
First published in 2015

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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