Meringue Nests with Berries & Cream

This dessert definitely has the ‘wow’ factor. Do make the strawberry coulis and pipe it over the fruit filled nests with a squeeze bottle. Watch the video!

YOU WILL NEED

Meringues

  • 3 extra large eggs, at room temperature
  • 1 x 125 g Ina Paarman’s Meringue Mix

Filling

  • 250 g strawberries
  • 50 g blueberries
  • 50 g raspberries
  • 10 fresh cherries (optional)
  • 1 cup (250 ml) fresh cream
  • 2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake

Coulis

  • 150 g strawberries
  • 2 T (30 ml) sugar
  • 2 t (10 ml) balsamic vinegar
  • red food colour, a few drops
  • icing sugar for dusting
Method
Meringues

Adjust oven rack to middle position. Preheat the oven to 140°C. Line a baking sheet with non-stick baking paper and draw 6 x 6 cm circles on the paper. Separate the eggs. The whites go into a spotlessly clean, medium size glass (not plastic) mixing bowl. Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add Meringue Mix until the soft peak stage. Now gradually add the Meringue Mix little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue. Fit a large piping bag with a plain nozzle (one of our orange nozzles with the star tip cut off works brilliantly) and fill the bag with meringue. Pipe into the circles, starting on the outside edge and building a double edge around the outsides. Any leftover mixture can be piped into little meringues. Bake at 140°C for 15 minutes, reduce temperature to 120°C and dry the meringues out for a further 1 hour depending on size. Switch off the oven and leave the meringues to cool down in the oven.

To make the Strawberry Coulis

Select 250 g of the best strawberries for garnishing and keep them on one side. Cut up the rest, sprinkle with sugar and leave for an hour to draw the juices out. Pulverize the cut up berries until smooth, use a hand held blender or food processor. Add Balsamic vinegar to taste and a few drops of red food colour. Decant into a squeeze bottle.

To Serve

Half whip the cream, add the Cheesecake Mix and whip until the cream holds its shape. Divide the cream between the nests and add strawberries (cut into wedges), blueberries, raspberries and cherries. Squeeze the strawberry coulis over the nests. Finish off with a dusting of icing sugar.