berry meringue mess
Preparation time 10 minutes, plus cooling, Cooking time 1 hour
3 egg whites
250 g (8 oz) caster sugar
1 teaspoon white wine vinegar
300 ml (½ pint) double cream
200 g (7 oz) raspberries, plus extra, left whole, to decorate
200 g (7 oz) strawberries, hulled and quartered, plus extra, left whole and unhulled, to decorate
2 tablespoons icing sugar
2 tablespoons cream liqueur
Line 2 large baking sheets with nonstick baking paper.
Whisk the egg whites in a large clean bowl until they form stiff peaks. Add the sugar a spoonful at a time and continue to whisk until thick and glossy. Fold in the vinegar with a large metal spoon.
Spoon or pipe 12 meringues on to the prepared baking sheets. Place in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour, then switch off the oven and leave the meringues to cool completely. When cool, roughly crush the meringues.
Whip the cream in a large bowl until it forms soft peaks. Roughly crush together the raspberries and strawberries and stir into the cream.
Fold in the crushed meringues, icing sugar and cream liqueur. Spoon into 6 tall glasses, decorate with extra berries and serve immediately.
For mango & passion fruit mess, make the meringues as for Berry meringue mess and roughly crush. Whip the cream with 2 tablespoons icing sugar in a large bowl until it forms soft peaks. Peel and stone 1 large mango and purée half the flesh in a food processor or blender. Chop the remaining mango flesh and stir all the mango into the cream mixture with the scooped flesh of 2 passion fruit. Fold in the crushed meringues and serve immediately. Calories per serving 482
|berry meringue mess|