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Summer Berry Meringue recipe

Restaurant:
Serves: 8
Prep / cook time 10 minutes

INGREDIENTS

Summer berry meringue

1 large Cotswold Handmade Meringue base

200g Greek style yoghurt

30g icing sugar, sieved

2tsp rosewater

1 unwaxed lemon

250g punnet strawberries

2tsp caster sugar

125g punnet raspberries

125g punnet blueberries

1 pomegranate, seeds only

300ml whipping cream

METHOD

1

Place the meringue base onto your chosen serving plate. Beat the cream in a large bowl until lightly whipped. Fold in the yoghurt, icing sugar, 1 tsp rosewater and the finely grated zest from the lemon. Spoon over the meringue base and put to one side.

2

Hull and halve the strawberries and place in a bowl with the caster sugar, remaining rosewater and 1 tsp lemon juice, stir to combine.

3

Top the cream with the strawberries, raspberries and blueberries. Finish with the pomegranate seeds and serve immediately.

TO SERVE

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