Cold Desserts Recipes - Blackberry Brown Sugar Meringue Recipe

  
 

Cold Desserts Recipes - Blackberry Brown Sugar Meringue

Ingredients

  • 5175g/1 1/2  cups soft light brown sugar

  • 3 egg whites

  • 5ml/1 tsp distilled malt vinegar

  • 2.5ml/1/2 tsp vanilla essence

FOR THE FILLING

  • 350-450g/3-4 cups blackberries

  • 30ml/2 tbsp crème de cassis

  • 300ml/1 1/4 cups double bream

  • 15ml/1 tbsp icing sugar, sifted

  • small blackberry leaves, to decorate (optional)

Method:

  1. Preheat the oven to 160C/325F. Draw a 20cm/8in circle on a sheet of non-stick baking paper, turn over ad place on a baking sheet. Spread the brown sugar out on a baking sheet, dry in the oven for 8-10 minutes, then sieve.

  2. Whisk the egg whites in a bowl until sift. Add half the dried brown sugar, 15g/1 tbsp at a time, whisking well after each addition. Add the vinegar and vanilla essence, the fold in the remaining sugar.

  3. Spoon the meringue on to the dream circle on on the paper, making a hollow in the centre. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold. Meanwhile, place the blackberries in a bowl, sprinkle over the crème de cassis and leave to macerate for 30 minutes.

  4. When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate.

  5. Lightly whip the cream with the icing sugar and spoon into the centre. Top wit the black berries and decorate with small blackberry leaves, if liked. Serve at once.