THE BERRY AND BRIGHT

by Christine Rosher

May your days be berry and bright, and may all your Christmases be delicious!

 

INGREDIENTS

MERINGUE

4 egg whites, at room temperature
Pinch of salt
1 cup caster sugar
½ teaspoon vanilla essence

TOPPING

50g peeled hazelnuts
400ml double cream
2 tablespoons icing sugar, sifted
Seed of 1 vanilla pod
Strawberries
Raspberries
Blueberries
Redcurrants
200g caster sugar
Mint leaves to garnish

 

METHOD

MERINGUE

Step 1:
Preheat oven to 120 degrees Celsius. Line baking tray with non-stick baking paper

Step 2:
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves

Step 3:
Once all the sugar has been added, continue to whisk on high for 3 minutes. Whisk in the vanilla essence

Step 4:
Pour/spoon out mixture onto lined trays. Reduce the oven temperature to 90 degrees

Step 5:
Bake meringue for 1 hour 30 minutes. Take out of the oven and leave to cool.

TOPPING

Step 1:
Preheat oven to 150 degrees Celsius. Line a baking tray with non-stick baking paper

Step 2:
Place hazelnuts on baking tray and cook until light brown (be careful – they burn easily!)

Step 3:
Crush cooked hazelnuts lightly and put to one side

Step 4:
Whip cream with sifted icing sugar and vanilla seeds until soft peaks form

Step 5:
Press down in the centre of your cooled meringue to create a hollow

Step 6:
Fill with vanilla cream and top with hazelnuts and berries

Step 7:
Cook caster sugar in a saucepan with 200ml water and bring to the boil. Reduce until liquid turns to caramel

Step 8:
Carefully drizzle caramel over the top of the meringue for extra crunch

Step 9:
Finish with mint leaves.

 

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