Name: A Deep Dish Berry Meringue that will up your dessert game
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: 6 egg whites, at room temperature; 1½ cups caster sugar; 2 tsps cornflour; 1 tsp white vinegar; TOPPING; 600ml tub of thickened cream; 125g punnet raspberries; 125g punnet blueberries; ¼ cup icing sugar; 1 tblsp vanilla essence; 250g punnet strawberries, quartered

A Deep Dish Berry Meringue that will up your dessert game

A sweet treat that's hard to beat!

Serves 8

Prep

30M

Cook

55M

Total

1H 25M

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Ingredients

6 egg whites, at room temperature

1½ cups caster sugar

2 tsps cornflour

1 tsp white vinegar

TOPPING

600ml tub of thickened cream

125g punnet raspberries

125g punnet blueberries

¼ cup icing sugar

1 tblsp vanilla essence

250g punnet strawberries, quartered

Method

Step 1

Grease a 23cm x 32cm x 6cm deep, ovenproof dish (14-cup capacity).

Step 2

Beat egg whites in a large bowl of an electric mixture until frothy. With the motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition until the sugar is dissolved. Continue to beat for a further 5 minutes, or until thick and glossy.

Step 3

Beat in cornflour and vinegar until just combined. Spoon meringue into prepared dish. Smooth over top.

Step 4

Cook in a very slow oven (120C) for about 55 minutes or until top is dry. Turn off oven. Cool in oven with door ajar for 30 minutes. Remove. Cool completely.

Step 5

To make the topping, whip cream in the small bowl of an electric mixer until soft peaks form.

Step 6

Spread cream over meringue, leaving a 2cm border. Sprinkle over raspberries and blueberries. Cover. Refrigerate for 4 hours, or overnight.

Step 7

About 2 hours before serving, combine icing sugar, vanilla, and 1 tblsp water in a bowl. Stir in strawberries until coated. Refrigerate.

Step 8

Just before serving, spoon strawberries and syrup overthe meringue. Scoop into bowls.

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