Catherine's Taste Like Home Hazelnut Meringue with Summer Berries

Catherine’s Taste Like Home Hazelnut Meringue with Summer Berries

Ballyknocken letter B

Makes 2 individual meringues or 1 meringue tower 

 

For the meringue

  • 6 large egg whites
  • 300g caster sugar
  • 1⁄2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 60g toasted chopped hazelnuts

For the filling

  • 200ml cream
  • 150g mascarpone
  • 4 tbsp icing sugar
  • Zest of 1 lemon
  • Juice of third of the lemon

 For the berry coulis

  • 200g strawberries
  • 200g raspberries
  • 75g caster sugar
  • Zest of 1 lemon
  • Arrowroot to thicken 

To decorate

  • 100g blueberries
  • 150g raspberries
  • 150g strawberries, sliced
  • Edible flowers, lemon balm and a few sprigs of rosemary, to finish

 For the meringues: Preheat the oven to 120°C/fan 100°C/gas 1. Line 2 x 23cm loose base springform tins with parchment paper.
Place the egg whites in a clean, dry bowl, whisk until stiff but not dry. Gradually whisk in the caster sugar, a tablespoon at a time. Beat in the vanilla, the cream of tartar and most of the chopped hazelnuts.
Divide the meringue mixture into the two tins ensuring they are level on top, scatter the remaining hazelnuts over and place into the preheated oven.
Bake for 2 hours until set. When they’re done, leave them in the oven with the oven door slightly open so that the meringues can cool.

For the coulis
Place the strawberries and raspberries into a saucepan with sugar. Set over a medium heat. Crush with a wooden spoon or fork until the sugar has dissolved & the berries broken down. As this point, taste and add a little more sugar, depending on the acidity of the berries. Strain through a sieve, then return to the saucepan, adding in the zest of lemon and thickening lightly with the arrowroot (the arrowroot get mixed with a little cold water and then added to the coulis and heated through). Set aside and allow to cool fully

For the cream filling, whisk the cream, mascarpone, lemon zest, juice and icing sugar until firm peaks. Then swirl in about 1/4 of the coulis (keeping some pink streaks in the cream mix).

 To assemble as two separate meringues: place each on a serving platter, spoon the berry cream mix over, top generously with the fresh fruit and decorate with the fresh herbs and edible flowers.

To assemble as a tower, place the meringue layer on a cake stand, spoon the whisked mascarpone cream into a piping bag and cut off the tip about 2cm up. Pipe around the edge and then fill in the centre. Mix the berries together and arrange some on the edge and more in the centre so that they are level and that the cake will be level when you add the next meringue layer on top.

Once you have the second layer on, arrange the remaining berries and edible flowers hazelnuts on top and place in the fridge for about an hour for the flavours to meld. Then serve and enjoy

Serve the remaining coulis on the side.
Tip: the tidiest method to drizzle the coulis is to fill a disposable piping bag and snip a tiny piece from the tip, thus giving a light drizzle for decorating.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map