Fruit Topped Meringue

A classic British dessert featuring a crisp meringue base, luxurious cream, and a vibrant topping of fresh strawberries, blueberries, and raspberries. This fruit topped meringue is a delightful dessert that’s perfect for sharing with friends and family, combining sweetness, creaminess, and the fresh zing of berries in every bite.

Prep Time 30

Cook Time 1 30

Cooling Time 6

Total Time 8

Servings Portions

Ingredients

Meringue Ingredients:

Topping Ingredients:

300 ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
200 g strawberries hulled and halved
150 g blueberries
150 g raspberries

Instructions

Preheat your oven to 140°C (fan) or 120°C/ 250°F/gas mark 1.
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is glossy and forms stiff peaks.
4 large egg whites, 225 g caster sugar
Gently fold in the white wine vinegar, cornflour, and vanilla extract.
1 tsp white wine vinegar, 1 tsp cornflour, 1 tsp vanilla extract
Line a baking tray with parchment paper. Spoon the meringue mixture onto the tray, forming a circle about 20cm in diameter. Use the back of a spoon to create a slight dip in the centre, leaving the edges higher.
Place the meringue in the preheated oven and bake for 1 hour 30 minutes. After baking, turn off the oven and leave the meringue inside to cool completely.
Once the meringue has cooled, whip the double cream with the vanilla extract and icing sugar until it forms soft peaks.
300 ml double cream, 1 tsp vanilla extract, 2 tbsp icing sugar
Transfer the meringue base to a serving plate. Spoon the whipped cream into the centre of the meringue, spreading it evenly. Arrange the strawberries, blueberries, and raspberries on top of the cream.
200 g strawberries, 150 g blueberries, 150 g raspberries
Serve immediately, slicing the meringue into portions to enjoy.

Nutrition