food

vanilla meringue with berries

rating (6)

Preparation: 30 minutes
Cooking: 1 hour 20 minutes
Serves: 8

6 egg whites, at room temperature

pinch of salt

1½ cups (330g) caster sugar

1 tbsp cornflour

1 tsp vanilla extract

300ml thickened cream, whipped

1 punnet (120g) raspberries

1 punnet (125g) blueberries

1 punnet (250g) strawberries

Rasberry Coulis (1 cup)

300g frozen raspberries

¼ cup (55g) caster sugar

1 tbsp lemon juice

1 Preheat the oven to 150ºC and line a baking tray with baking paper.
2 Place the egg whites in the bowl of an electric mixer with the salt. Whisk until soft peaks form.
3 Start adding the sugar, a quarter of a cup at a time and whisk until the sugar has dissolved before adding the next quarter of a cup.
4 When the mixture is thick and glossy, sift the cornflour over it and gently fold in along with the vanilla extract.
5 Spoon the meringue onto the prepared tray and shape into a 20x26cm rectangle.
6 Transfer to the oven and reduce the temperature to 130ºC. Bake for 1 hour and 20 minutes then, turn the oven off and leave the meringue to cool in the oven.
7 To make the raspberry coulis, place the raspberries, sugar and lemon juice into a small saucepan and bring to the boil.
8 Pass the mixture through a sieve to remove the seeds then refrigerate until cool.
9 To serve, top the meringue with the cream, scatter with the berries and drizzle with the raspberry coulis.
 

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