– 7 oz. Sugar
– 2 TB Flour
– 4 Egg Yolks
– 2 TB Grand Marnier
– 1 TB Orange Zest
– 1 TB Lemon Zest
– 8 Egg Whites
– 1/4C Raspberry Jam, plus more for serving.
Preheat oven to 400 F.
Pour Raspberry Jam into 7×11 baking dish
In a bowl, whisk together 1 oz. sugar and flour. Add the egg yolks, Grand Marnier, orange and lemon zest. Whisk until yolks lighten in color.
In a mixer, with a wire whisk, beat the egg whites with 1 oz. sugar until soft peaks.
Stir 1/3 of meringue into the egg yolk mixture to blend. Fold in the remaining meringue until blended.
Spoon into equal 3 portions over the raspberry mixture. Bake for 12 to 15 minutes, until golden. Serve immediately with extra raspberry jam.