A berry meringue festive treat Blackcurrant meringues with chambord semifreddo

I love a great meringue. As they have only three or four ingredients, you would think they were pretty simple to make. However, there is a knack to getting them just right.

I would not describe my sister Vicky as a gourmet, but she makes a perfect meringue. Perfect, to me, in the world of meringues is delicate and crisp on the outside with a slightly chewy centre.

So this is Vicky’s recipe, with the addition of blackcurrant powder by Sujon, so I guess that means it’s my recipe now... and yours.

Serves 8 Blackcurrant meringues

4 large egg whites

teaspoon salt

1 cup caster sugar

1 tablespoon blackcurrant powder, plus extra for dusting (or try toasted ground pistachios, toasted almond slivers or a little cinnamon)

■ 11⁄ teaspoons cornflour

2

■ 1 teaspoon lemon juice

Preheat the oven to 120 degrees Celsius.

Place the egg whites and salt in a cake mixer with the whisk attachment fitted. Turn the dial to full speed and whisk until the egg whites are stiff. Slowly add the sugar in a steady stream. This should take at least 2-3 minutes. When shiny, silky smooth and stiff, add the blackcurrant powder, cornflour and lemon juice. Whisk until combined, then stop.

Line an oven tray with baking paper. Spoon out about 16 meringues and dust or sprinkle with around 2 teaspoons of the blackcurrant powder.

Place in the oven and cook for 10 minutes at 120C, then reduce the heat to 100C and cook a further 20 minutes. Reduce again to 80C and cook for a further hour. Turn off the oven and leave the meringues in to cool to room temperature.

Chambord semifreddo

■ 3 cups raspberries (frozen are fine)

■ 350g sugar

■ Squeeze lemon juice

■ 400g cream

■ 1⁄

3

■ 6 egg yolks

■ 1⁄ teaspoon vanilla essence

2

■ 150ml Chambord liqueur

cup water

Place the raspberries, 200g of the sugar and the lemon juice in a saucepan over medium-low heat. Stir occasionally and remove once the sugar has dissolved and the sauce is liquid, but still a little lumpy. Cool, then refrigerate in a plastic container until needed.

Line a standard loaf tin with plastic wrap and place in the freezer. Whip the cream to soft peaks, then refrigerate.

Place the remaining sugar and the water in a small saucepan over medium heat. Once the sugar has dissolved, cook to 115C. If you don’t have a thermometer, cook for 5-7 minutes, then test it is ready by dropping a little into cold water. It should hold together and be malleable when you rub it between your fingers. This is called ‘‘soft ball’’ stage. Remove and keep warm.

Place the egg yolks and vanilla in a cake mixer fitted with the whisk attachment. Whisk until the egg yolks are pale, thick and have at least doubled in volume. While continuing to whisk, slowly drizzle in the thick, warm sugar syrup. Whisk until the mixture is cold.

Using a rubber scraper, tip the egg yolk sugar mix into a large mixing bowl. Fold in the whipped cream, along with the Chambord.

Spoon the semifreddo into the cold loaf tin and place in the freezer to set. After an hour or so, when it will be partially set, pour 1 cup of the raspberry sauce over (reserving the rest), and swirl with a kitchen knife so the sauce is rippled through the semifreddo. Return to the freezer to set, preferably overnight.

To serve

300ml whipped cream 250g fresh raspberries

Arrange a couple of meringues on each plate. With a hot, wet spoon, scoop out a generous spoonful of the Chambord semifreddo.

Add a little raspberry sauce to each plate, followed by a dollop of whipped cream. Garnish with a few fresh raspberries – and serve. – Ray McVinnie