Berry Rip­ple Meringue

Woman's Weekly (UK) - - Cookery -

Use the fresh­est eggs pos­si­ble for the meringue in this dessert.

SERVES 10

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

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