Almond Meringue with Summer Berries and Kirsch Cream
A light and crispy almond meringue topped with a luscious Kirsch-infused cream and a medley of fresh summer berries. Perfect for a refreshing dessert.
Equipment
- mixing bowl
- Serving plate
Ingredients
- 125 g almonds
- 5 egg whites
- 275 g caster sugar
- 1 dessert spoon cornflour
- 1 tbsp white wine vinegar
- 350 ml double cream
- 600 g mixed summer berries e.g., raspberries, strawberries, red gooseberries
- 2 tbsp Kirsch or cherry liqueur
Instructions
- Preheat the oven to 200°C (Gas mark 6).
- Spread the almonds on a baking tray and roast for about 5 minutes until lightly toasted.
- Allow them to cool before chopping finely.
- Turn the oven down to 150°C (Gas mark 2).
- Grease a serving plate with a little almond or hazelnut oil.
- Separate the egg whites and whisk in a large bowl until stiff peaks form.
- Add the caster sugar, a tablespoon at a time, whisking after each addition until the mixture becomes thick and glossy.
- Fold in any remaining sugar.
- Mix the vinegar and cornflour together and whisk into the meringue.
- Fold the chopped almonds into the meringue mixture.
- Pile the meringue mixture onto the greased plate, shaping it into a crown.
- Bake for about 1 hour.
- Once baked, turn off the oven and allow the meringue to cool inside the oven.
- Whip the double cream to soft peaks and gently stir in the Kirsch.
- Once the meringue has cooled, pile the cream onto the meringue and top with the fresh mixed berries.
Notes / Tips / Wine Advice:
Serving Tip:
Serve as a light summer dessert after a hearty meal, or enjoy as a standalone treat with tea.
Wine Advice:
Pair with a light dessert wine such as a sparkling Rosé or a chilled Moscato for a refreshing contrast to the richness of the meringue.
Nutritional Information
Calories: 330 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 18 g | Fiber: 4 g | Sugar: 28 g | Salt: 0.1 mg
