Almond Meringue with Summer Berries

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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.
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Course Dessert / Eggs / Nuts