Berry Ripple Meringue
Use the freshest eggs possible for the meringue in this dessert.
4 medium, free-range egg whites
225g (8oz) caster sugar 1tsp cornflour mixed with 1tsp vinegar
3tbsp freeze-dried raspberries, crushed
75ml (3oz) double cream 250ml (8floz) good-quality ready-made custard
½tsp vanilla extract
300g (10oz) raspberries 30g (1oz) pistachios, finely chopped
1Heat oven to 130C/Gas 1.
Line 2 baking trays with baking paper. Whisk egg whites on low speed until foamy, turn up speed and whisk until stiff. Add
the sugar, 1tbsp at a time, until shiny, then add cornflour mix before gently stirring in freezedried raspberries with a balloon whisk to create a marbled effect.
2Draw three 25cm x 10cm
rectangles on the baking paper. Scrape mixture into a piping bag and, using a flat nozzle, pipe lines lengthways within the borders. reserve leftover meringue mixture.
3Bake for 1hr, then turn the oven off and leave to go cold. Whisk cream, custard and vanilla until thick enough to stick to a spoon. Spread half over one of meringue, then sprinkle over 1⁄3 of the raspberries and a little of the pistachios. repeat with next layer, then top with third meringue rectangle. Decorate with mini meringues piped from remaining mixture and remaining raspberries and pistachios.
Per ServInG: 184 cals, 6g fat, 3g sat fat and 28g carbs