Serves 10
Ingredients
- 8 egg whites
- 500g caster sugar
- 1 teasp. white wine vinegar
- 1 teasp. vanilla extract.
Summer Fruits & Cream 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
To Cook
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.
To serve
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.
