A one way ticket to meringue mountain please! This dessert is a serious show stopper. Stacks of meringue piled high, layered with whipped cream, and yes, CUSTARD, and summer berries in all their glory. I love this recipe as you use both parts of the egg, therefore no wastage! - Naughty Nonnas
Instructions
- Preheat your oven to 150°C/120°C fan/gas mark 1. Line 2 large baking trays with baking paper.
- Crack your eggs, separating the egg white & yolks (save the yolks for the custard) and add your egg whites into a large mixing bowl. Weigh out 230g of sugar in a separate bowl, and using electric whisk/stand mixer, whisk the egg whites into stiff peaks. When they look like fluffy clouds, slowly start to add spoonfuls of the sugar, one at a time, continuously whisking until you get stiff peaks.
- When all the sugar is incorporated, mix together in a separate small bowl the cornflour & vinegar, this will make a paste. This should make a glossy mixture in the bowl. Mix the paste into the meringue mix until incorporated.
- Take big spoonfuls of the meringue mixture, and dollop onto the baking trays in glossy blobs, spaced well apart. Doesn't matter if they are messy. You should get about 10 meringues. Place both trays in the oven, and bake them for 1 hour.
- Meanwhile, macerate the fruit. Coat the berries in caster sugar, zest & juice of a lemon or orange. This will make the juices flow out and create a sticky delicious syrup too.
- Pour your double cream into a medium mixing bowl and whisk with electric beaters until it thickens.
- Allow your meringues to cool completely in the oven. Even better if you're organised, try baking the meringues the night before, if not let them cool for at least an hour. Avoid getting excited and opening the oven early, this will help the meringue keep the shape.
- Now it's the exciting part. This can be a messy affair, but its all part off the look of this beauty dessert. Grab a granny looking cake stand if you have one. Make a base with the meringues, I like to use 3. Dollop on the whipped cream, spoon on some fruit, slather on some custard, then repeat. Towering the meringue, fruit, cream & custard in layers, using the cream to hold the meringues in place. When you have compiled your mountain, top with more custard and fruit in its syrup so it's dripping down the sides. If it's not messy you're doing it wrong. Grab a large spoon and watch your friends dig in!