Summer Berry Meringue

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

INGREDIENTS

3Egg whites
½ tspLemon juice
150gCastor sugar
200mlCrème fraîche
300gStrawberry, hulled
200mlNatural yoghurt
250gRaspberry
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

DIRECTIONS

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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