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Summer berries meringues

The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.

Recipe: Summer berries meringues

Serves: 4
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • tsp cane sugar
  • 1/2 tsp ground cardamom
Method
  • Preheat the oven to 180C.
  • Combine berries with sugar and cardamom.
  • Place them in four ramekins.

Recipe: Meringue

Ingredients
  • 2 egg whites
  • 100 g sugar
  • tsp corn starch
  • tsp white wine vinegar
Method
  • Beat the egg whites until stiff.
  • Beating, gradually add sugar.
  • Add vinegar and potato starch and continue beating for 2-3 minures.
  • Pile the meringue on top of the fruit and swirl on top.
  • Bake for about 15 minutes, until the meringue is puffy and golden.
  • Serve with fruit.

Summer meringue with red fruit

Having been born in early January, I sincerely sympathise with anyone who celebrates a winter birthday. After the splurge of holiday season and the carouse of New Year's Eve people are left with neither the will to make whoopee, nor funds or ideas for great gifts. Let alone the fact that I will never have a meringue with seasonal berries as my birthday cake. It would be perfect for my party, as it is light, delicate and graceful. And so am I.

Luckily for me, I don't need birthday to make myself some cake.

Recipe: Summer meringue with red fruit

Serves: 8

Recipe: Meringe

Ingredients
  • 7 egg whites
  • 1 1/2 cup of fine sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
Method
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form a circle.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

Ingredients
  • 1/4 cup of raspberries
  • 150 g of mascarpone
Method
  • Blend raspberries and drain the mixture.
  • Combine with mascarpone, using a mixer.

Recipe: Fruit

Ingredients
  • raspberries
  • red currant
Method
    • Top cooled meringue with cream. Arrange fruit on top of the cream.
    • Refrigerate unless serving immediately.

    orange pomegranate mini pavlovas

    Recipe: Orange pomegranate mini Pavlovas

    Serves: 3
    Method
    • Carefully place some cream on top of each meringue.
    • Top with Cointreau oranges and pomegranate seeds.

    Recipe: Meringe

    Ingredients
    • 4 large egg whites
    • one cup of confectioner's sugar
    • one tsp. of vinegar
    • one tsp. of potato starch
    Method
    • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
    • Place the mixture on a parchment-lined baking sheet and form three circles.
    • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
    • Let cool completely.

    Recipe: Cream

    Ingredients
    • 200 g of cream cheese
    • 1/4 cup of confectioner's sugar
    Method
    • Mix cream cheese with confectioner's sugar until thick and creamy.
    • Refrigerate for at least 30 minutes.

    Recipe: Cointreau oranges

    Ingredients
    • 2 large oranges peeled and cut into fillets
    • juice of 1/2 lemon
    • 3 tbsp. of brown sugar
    • 1/4 cup of water
    • 2 tbsp. of Cointreau
    Method
    • Put the sugar and water in a saucepan and stir until sugar dissolves.
    • Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
    • Add Cointreau and oranges, simmer for a further 2 minutes.
    • Let cool completely.