Hit enter to search or ESC to close

Bookmark Recipe

Meringue with Summer Fruit

10 people
2 h

Ingredients

    • 8 egg whites
    • 500g caster sugar
    • 1 teasp. white wine vinegar
    • 1 teasp. vanilla extract.

     

  • Summer Fruits

    • 400g strawberries
    • 200g raspberries
    • 200g blueberries
    • 200g blackberries
    • 250g caster sugar
    • Juice of 1 lemon

     

    Cream Filling

    • 500g mascarpone cheese
    • 250g Compsey Greek-style yoghurt
    • Grated rind of one lemon

Meringue

    • 8 egg whites
    • 500g caster sugar
    • 1 teasp. white wine vinegar
    • 1 teasp. vanilla extract.

     

Fruit and Filling

  • Summer Fruits

    • 400g strawberries
    • 200g raspberries
    • 200g blueberries
    • 200g blackberries
    • 250g caster sugar
    • Juice of 1 lemon

     

    Cream Filling

    • 500g mascarpone cheese
    • 250g Compsey Greek-style yoghurt
    • Grated rind of one lemon

Method

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment. 

Combine the egg whites, sugar, vinegar and vanilla extract.

In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.

Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.

Bake for about 2 hours. Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment. 

Combine the egg whites, sugar, vinegar and vanilla extract.

In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.

Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.

Bake for about 2 hours. Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

Serving Suggestions

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.