Summer Berry Meringue

Summer Berry Meringue

A perfect pudding prepared ahead that’ll wow all dessert lovers.
 
Total Time:
2 hours 40 mins
Prep: –
Cook: –
Ingredients Serves 6
Summer Berry Meringue
Egg whites
3
Lemon juice
½ tsp
Castor sugar
150g
Crème fraîche
200ml
Strawberry, hulled
300g
Natural yoghurt
200ml
Raspberry
250g
Mint leaves, finely chopped
1 tbsp
Fresh root ginger, peeled and finely grated
Small knob
Icing sugar
To taste
Little sprigs of mint and icing sugar, to decorate
9
Method
Summer Berry Meringue

Step 01

Heat oven to 110°C.
Step 02
Whisk egg whites and lemon juice until it is double in volume. Keep the whisk running and add the sugar 1 tablespoon at a time, until all the sugar has been added and the whites are glossy.
Step 03
Place a square baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment.
Step 04
Spoon the meringue into a large piping bag fitted with a plain nozzle. Pipe concentric rounds to fit each drawn circle, then pipe two rings around the edge to form its nest.
Step 05
Bake for 2 hours until they are crisp and lift off the paper easily. Leave it to cool completely.
Step 06
Whisk the crème fraîche until stiff, then fold in the yoghurt.
Step 07
Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yoghurt mix, adding icing sugar to taste.
Step 08
Cut the remaining strawberries into 9 slices and then place a slice inside each meringue case, and top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving.

This freezable dessert tastes better when served cold!