Notes: Use a flat-bottomed glass to crush anise seed.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed until frothy. Add 1 cup sugar, about 1 tablespoon every 30 seconds, beating whites until they hold stiff peaks. Beat in vanilla and anise.

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  • Lightly butter and flour-dust an 8-inch cheesecake pan with removable rim. Spread meringue level in pan. Bake in a 275° oven until pale golden, 1 1/4 to 1 1/2 hours.

  • Run a thin-bladed knife between meringue cake and pan rim to release. Cool cake on a rack, about 20 minutes.

  • Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tablespoon sugar, lemon peel, and 1 tablespoon lemon juice.

  • In a blender or food processor, whirl smooth remaining peaches, raspberries, 2 tablespoons sugar, and 2 tablespoons lemon juice. Rub puree through a fine strainer into a bowl; discard residue.

  • Remove pan rim and set meringue cake on a plate. Spoon sliced peaches and whole berries onto cake and drizzle with about 2 tablespoons fruit sauce. Cut cake into wedges and add remaining sauce to taste.

Nutrition Facts

159 calories; calories from fat 1.1%; protein 2.8g; fat 0.2g; saturated fat 0g; carbohydrates 38g; fiber 1.8g; sodium 36mg; cholesterol 0mg.
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