Gooseberry Baiser Pie: recipe update

Yesterday I was unable to post the recipe for the gooseberry pie because I got sidetracked by a little man.
It is from and here it is:
Mix 250g (gasp!) butter with 200g sugar and 1 packet of vanilla sugar until light and fluffy. Add 4 egg yolks one by one. Next stir in 400g flour and 1 packet of baking powder. Then add 150ml of your choice of liquid (the recipe uses egg nogg, I used milk).
Spread the dough into a cake tin (26cm). It should be spreadable but not really runny. Cover the top with gooseberries (approx. 700 – 800g) and bake at 180C for 25 minutes.

In the meantime whisk the egg whites with a little salt and when they have stiffened add 150g sugar until the egg whites are shiny.

Spread on top
of the half-baked pie and return it to the oven for a further 25 minutes until the top is nicely browned.
Enjoy either still warm or after it has cooled down. Either way it is a calorific delight!



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