Summer Berry Meringue

A perfect pudding prepared ahead that’ll wow all dessert lovers!
2 Pax
PREP TIME                       
2 Hours 40 Minutes


3Egg whites
½ tspLemon juice
150gCastor sugar
200mlCrème fraîche
300gStrawberry, hulled
200mlNatural yoghurt
1 tbspMint leaves, finely chopped
Fresh root ginger, peeled and finely grated Small knob
Icing sugar To taste
9Little sprigs of mint and icing sugar, to decorate


1Heat oven to 110°C.
2Whisk egg whites and lemon juice until it is double in volume. Keep the whisk running and add the sugar 1 tablespoon at a time, until all the sugar has been added and the whites are glossy.
3Place a square baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment.
4Spoon the meringue into a large piping bag fitted with a plain nozzle. Pipe concentric rounds to fit each drawn circle, then pipe two rings around the edge to form its nest.
5Bake for 2 hours until they are crisp and lift off the paper easily. Leave it to cool completely.
6Whisk the crème fraîche until stiff, then fold in the yoghurt.
7Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yoghurt mix, adding icing sugar to taste.
8Cut the remaining strawberries into 9 slices and then place a slice inside each meringue case, and top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving.
This freezable dessert tastes better when served cold!

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