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Categories:
egg whites super cream of tartar vanilla fresh raspberries fresh blackberries powdered sugar lemon juice heavy cream Mascarpone handful sugar
Viewed: 29 - Published at: 10 months agoIngredients
- 3 Egg Whites at Room Temperature
- 6 ounces Super Fine Sugar
- 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- 8 ounces Fresh Raspberries
- 4 ounces Fresh Blackberries
- 2 tablespoons Powdered Sugar
- Few Drops of Lemon Juice
- 1 cup Heavy Cream
- 1/2 cup Mascarpone
- Handful of finely chopped Mint
- Extra Mint Leaves for Garnish
- Powdered Sugar-for dusting
Method
- To Make the Raspberry Puree: Combine 4 oz of Raspberries, 2 tbsp Powdered Sugar and a few drops of Lemon Juice into a blender. Blend until liquid and use a strainer to rid the seeds. Set aside.
- Preheat oven 350. Line two baking trays with non stick parchment paper.
- Make meringues: in a dry clean bowl, whisk egg whites and cream of tartar to stiff peaks (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 it's own. Add vanilla extract. Using a piping bag, use a medium nozzle and pipe small meringues (or different sized discs). Bake for 1-1/2 hours. When cooked, they will be firm and crisp, and will easily lift off the parchment. Check them after 1 hour, and cook for longer if required. When cooked, turn off oven but leave meringues in to dry out further.
- Wash, dry and prepare all the berry fruits.
- Whip the cream until thick, and then stir in the mascarpone, sugar, and chopped mint.
- To Assemble: 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 powdered sugar just before serving.
