Summer Berry Meringue
A perfect pudding prepared ahead that’ll wow all dessert lovers!
SERVING
2 Pax
PREP TIME
2 Hours 40 Minutes
INGREDIENTS
| 3 | Egg whites |
| ½ tsp | Lemon juice |
| 150g | Castor sugar |
| 200ml | Crème fraîche |
| 300g | Strawberry, hulled |
| 200ml | Natural yoghurt |
| 250g | Raspberry |
| 1 tbsp | Mint leaves, finely chopped |
| Fresh root ginger, peeled and finely grated Small knob | |
| Icing sugar To taste | |
| 9 | Little sprigs of mint and icing sugar, to decorate |
DIRECTIONS
| 1 | Heat oven to 110°C. |
| 2 | 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. |
| 3 | Place a square baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. |
| 4 | 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. |
| 5 | Bake for 2 hours until they are crisp and lift off the paper easily. Leave it to cool completely. |
| 6 | Whisk the crème fraîche until stiff, then fold in the yoghurt. |
| 7 | 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. |
| 8 | 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!