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Almond meringue with summer berries

Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

  • Prep: 30 mins
    Cook: 1 hrs 10 mins
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 581
  • Carbohydrates 44
  • Saturated Fat 22
  • Sugar 44
  • Protein 10
  • Fat 44
  • Fibre 2
  • Salt 0.17

Nutrition per serving

  • Calories 581
  • Carbohydrates 44
  • Saturated Fat 22
  • Sugar 44
  • Protein 10
  • Fat 44
  • Fibre 2
  • Salt 0.17

Ingredients

  • 75g whole almonds
  • 5 egg whites (use the yolks to make ice-cream)
  • 275g caster sugar
  • handfuls of raspberries, at room temperature (about 200g)
  • 2 x 284ml cartons double cream
  • about 250g strawberries, also at room temperature, hulled
  • icing sugar for sifting

Method

  1. Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.

  2. Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.

  3. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.

  4. When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

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