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Summer berries layered with meringues

  • 6
Summer berries layered with meringues

Chilled, sweetened whipped cream, crispy meringues and delicious summer berries make for the ultimate in summer tastes.


  • 350 grams raspberies (free flow frozen or fresh)
  • ½ cup sugar
  • 2 punnets strawberries
  • 1 punnet blackberries or blueberries
  • 300 ml bottle cream, whipped with icing sugar to taste


  • 3 egg whites
  • ¾ cup caster sugar


  1. Heat the raspberries and sugar in a saucepan or microwave, stirring occasionally until the sugar has dissolved and the fruit has become almost pulpy. Remove from the heat.
  2. Wash and hull the strawberries and cut into halves or quarters if large. Place the strawberries and blackberries or blueberries in a shallow container and pour over the hot berry mixture. Stir to mx. Cover and refrigerate for 2-3 hours untikl well chilled.
  3. Layer the fruit on top of the meringues with plenty of whipped cream. Dust with icing sugar to serve.


  1. In a clean bowl, whisk the egg whites until they are stiff, but not dry. Gradually beat in the caster sugar and continue beating until all the sugar has dissolved.
  2. Put the mixture in a piping bag with a 1cm nozzle and pipe 5cm round rings onto a greased and wetted baking tray.
  3. Bake at 120ºC for an hour, or until meringues are dry. Transfer to a cake rack to cool and store in an airtight container.

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