Originally aired January 28, 2011
- 3 egg whites (at room temperature)
- 3 oz white caster sugar
- 3 oz golden caster sugar
- A few drops of pure vanilla extract
- 8 oz mixed berries (I use strawberries, blueberries and raspberries)
- cup of raspberry puree or sauce (can be bought or made by blending 4oz raspberries with 2 tablespoons confectioners sugar and a few drops of lemon juice, rub through a sieve to remove all pips before using!)
- 1 cup heavy cream
- cup mascarpone
- 2 tablespoons caster sugar
- A handful of fresh mint leaves, very finely chopped
- A few extra mint leaves, for garnish
- Confectioners sugar, for dusting
Set the oven to 325F.
Line two baking trays with non-stick baking parchment.
Make the meringues: In a dry clean bowl whisk the egg whites to stiff peak stage they should be glossy and stand in firm peaks.
Gradually add all the sugar whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Finally add the vanilla extract.
Using two spoons place the meringue mixture onto the baking tray in small mounds or if you have a piping bag use a medium nozzle and pipe small meringues.
Bake for 1 1 hours. When cooked they will be firm and crisp and will easily lift off the baking parchment. Check them after an hour and cook for longer if required. Once cooked, turn off the oven and leave them in there to dry out further while the oven cools down.
Wash, dry and prepare all the berry fruits.
Whip the cream until thick and then stir in the mascarpone, the sugar and chopped mint.
Assemble the dessert either in one large bowl or in 4 individual sundae glasses. Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry puree, finishing with cream and then fruit.
Garnish with mint leaves and complete the dish with a dusting of confectioners sugar just before serving.