Almond Meringue with Summer Berries
Equipment
Ingredients
- 125 g almonds
- 5 egg whites
- 275 g caster sugar
- 1 dessert spoon cornflour
- 1 tbs white wine vinegar
- 350 ml double cream
- 600 g mix of raspberries strawberries, red gooseberries
- 2 tbsp Kirsch or cherry liqueur
Instructions
- Preheat oven to 200°C/Gas 6.
- Spread the almonds over a baking tray and roast for about 5 minutes.
- Allow to cool before chopping finely.
- Turn the oven down to 150ºC / gas 2
- Grease an ANTA serving plate with a little almond or hazel nut oil.
- Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed.
- Add the caster sugar a tablespoon at a time, whisking after each addition.
- Once thick fold in any remaining sugar.
- Mix the vinegar and cornflour together and whisk again.
- Fold the almonds into the meringue.
- Pile onto the dish to form a crown and bake for about 1 hour.
- Turn the oven off and allow meringue to cool in the oven.
- Whip the cream to a soft peak and gently stir in the Kirsch, pile onto the cold meringue and top with the fruit.