Summer Berry Meringue

A perfect pudding prepared ahead that’ll wow all dessert lovers.

Summer Berry Meringue

A perfect pudding prepared ahead that’ll wow all dessert lovers.

Serves 6

Total Time 2 hour 40 mins

Ingredients

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

Cooking Method

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!

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