Great with any seasonal fruit. Raspberries are my favourite.
Tartness balanced perfectly with a sweet meringue.
Ingredients
4 large free range eggs
200 g caster sugar
pinch of salt
2-3 punnets of raspberries
600 ml whipping cream
vanilla sugar to taste
Method
Whisk the egg whites in a clean bowl* until they form stiff peaks.
Keep whisking and gradually mix in the sugar and pinch of salt.
On high setting whisk for few minutes until the egg whites are
smooth and glossy.
(*the bowl needs to be clean of all grease and no trace of egg yolk in the whites)
(*the bowl needs to be clean of all grease and no trace of egg yolk in the whites)
Line a large baking tray with baking paper.
Spoon the meringue onto the paper and shape into a large oval.
Bake in preheated oven of 150°C for an hour.
After an hour turn off the heat and leave the meringue in
the oven to cool down.
Take half of the raspberries and crush them with a little sugar.
Whip the cream with vanilla sugar (or sugar & vanilla essence) until soft peaks.
Spread the crushed berries onto the cooled down meringue.
Then the whipped cream and finally top with the remaining raspberries.
Great for entertaining, you can bake this well in advance
and then finish off with the cream and berries just before serving.
After an hour turn off the heat and leave the meringue in
the oven to cool down.
Take half of the raspberries and crush them with a little sugar.
Whip the cream with vanilla sugar (or sugar & vanilla essence) until soft peaks.
Spread the crushed berries onto the cooled down meringue.
Then the whipped cream and finally top with the remaining raspberries.
Great for entertaining, you can bake this well in advance
and then finish off with the cream and berries just before serving.
