Just in time for autumn parties, at Peter Rowland Catering, we had to share one of our favourite desserts for long lunches on sunny afternoons. Simply add cream and berries!
Ingredients:
Meringue
12 egg whites (360 g)
620 g castor sugar
1/2 tsp vinegar
Topping
500 ml cream
50 g sugar
1 vanilla bean, scrapped
2 punnets raspberries
2 punnets strawberries, cut in half/quarters
3 peaches, cut into quarters
Handful of pistachios, chopped
Method:
Meringue
Warm the oven to 100 degrees, ideally on a non fan-forced setting, although if that’s not possible make sure the oven door is slightly ajar whilst cooking the meringue.
Make sure the mixing bowl and whisk is clean and free of any grease as this will prevent it from whipping.
Place all the ingredients into a mixing bowl and whisk until firm peaks form (approximately 10 minutes); it should stand to a stiff peak and not drop.
On a cooking tray with grease proof paper, spread a disc of meringue with the back of a spoon, approximately 22cm wide.
Place a ball of meringue on the outer edges of the large disc and repeat the whole way around. When finished it should look like a bird’s nest.
Cook for at least 1 hour, although it may take up to an hour and a half.
Topping
Whisk the cream with the sugar and vanilla. Whip until firm peaks have formed. Place the cream in the middle of the meringue and spread it out. Top with the berries and peaches and sprinkle with pistachios.
Other fruits that would be great to include are blueberries, cherries, mango, nectarines, passionfruit, loganberries, gooseberries, blackberries and mulberries.
Image by Kas Richards
Ms Chinoiserie Says: One of my favourite desserts – the raspberries are so delicious! I can imaging it serving it as the finale to a wonderful Sunday lunch in the garden with friends.
About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.
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