Raspberry Meringue Wedge

In the autumn of 19861 was teaching my first career-training intensive baking course at Peter Kump’s New York Cooking School when I learned that Peter’s birthday was a few days away. I asked Gaynor Grant, our registrar, what kind of cake I should make for Peter and she told me that he absolutely adored the raspberry meringue cake from Maurice Bonté’s patisserie, then the best pastry shop in Manhat