Bakewell Meringue Pie

Bakewell Meringue Pie served in a baking tin with two spoons removing a slice
  • 6 servings
  • 5 minutes to prepare
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  • 250ml Booths proper thick custard
  • 250ml whipping cream
  • 1tbsp Amaretto liqueur
  • 6 giant Bakewell meringues
  • 100g raspberries
  • 50ml raspberry coulis
  • 1tbsp flaked almonds, toasted


A super simple to create serving suggestion for our giant bakewell tart flavour meringues, which you can find in the bakery in store. It creates an impressive sharing dessert – with none of the hassle.


  1. Place the custard, cream and Amaretto liqueur into a mixing bowl, whip to soft peaks. Spoon into the base of a serving dish.
  2. Break each meringue in half and arrange on top of the custard mix.
  3. Scatter over the raspberries and drizzle with raspberry coulis.
  4. Decorate with flaked almonds and enjoy!

Chefs Tip

To make this child-friendly, swap the Amaretto for 1 teaspoon of almond extract. Ring the changes by swapping the raspberries for cherries and using Kirsch in place of Amaretto.