Almond Meringue With Summer Fruits

Ingredients

For the meringue

• 125g almonds

• A little almond or hazelnut oil

• 5 egg whites

• 280g caster sugar

• 1 tbsp white wine vinegar

• 1 dessert spoon cornflour

For the topping

• 350ml double cream

• 2–3 tbsp caster sugar

• 600g mixed summer berries (raspberries, strawberries and red gooseberries)

Method

1. Preheat the oven to 200°C / Gas Mark 6.

2. Spread the almonds over a baking tray and roast for 5 minutes. Leave to cool, then chop finely.

3. Reduce the oven temperature to 150°C / Gas Mark 2.

4. Lightly grease an ANTA Serving Plate with a little almond or hazelnut oil.

5. In a large bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the mixture is thick and glossy.

6. Mix the white wine vinegar and cornflour together, then whisk into the meringue. Gently fold through the chopped almonds.

7. Spoon the mixture onto the serving plate, shaping it into a wreath or crown. Bake for approximately 1 hour, then turn off the oven and leave the meringue to cool completely inside.

8. Whip the cream until it reaches soft peaks, then fold in the sugar. Spoon generously over the cooled meringue and finish with the fresh summer berries.

Serve immediately and enjoy with friends and family on a warm summer afternoon.