Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Blackberry and apple meringue with walnuts and elderberries
Serves 8-12 Desserts and puddings
Ingredients
- 4 egg whites
- 200g golden caster sugar
For the topping
- dash of sunflower or walnut oil
- 2 small-medium dessert apples, quartered, cored, then cut into 2 or 3 wedges
- 1-2tsp golden caster sugar (optional)
- 300ml double cream
- 1⁄2 vanilla pod, seeds scraped
- 2 handfuls of blackberries
- 35g shelled wet walnuts, or walnuts, or hazelnuts, roughly chopped
- 1 or 2 sprays ripe elderberries, berries picked
Method
Use a 30cm x 30cm baking tray.
Preheat the oven to 120C/235F/ Gas 1. To make the meringue, place the egg whites in a large, clean bowl and whisk with a hand-held electric beater until they form and hold soft peaks. Keep the whisk running and add 1 large spoonful of sugar at a time, until it is all incorporated. Continue to whisk for a further 6-8 minutes, until the meringue is thick, pale, smooth and glossy.
Lightly grease a sheet of baking parchment and lay it on the tray.
Spoon the meringue on to the parchment, making a large circle with slightly peaked edges. Place in the oven for 25-30 minutes, then turn the heat down to 90C/185F/Gas 1⁄2 and bake for a further 2 hours, until the meringue has formed a crisp shell. Remove from the oven and allow to cool.
Heat the oil in a non-stick pan over a medium heat and add the apple wedges. If they are a little tart, add the caster sugar and stir. Cook for 4-5 minutes, turning occasionally, until they have taken on a little colour and are beginning to soften. Remove the pan from the heat and allow to cool.
In a clean bowl, whisk the double cream with the vanilla seeds until thick and pillowy. Spoon it over the meringue, making sure it is spread to the edges. Arrange the cooked apple over the cream, scatter the blackberries on top and sprinkle over the wet walnuts (or walnuts or hazelnuts) and elderberries. Cut into wedges and serve.
Advertisement