Sat, 2 June 2018
ingredients:
For the meringue:
4 x large egg whites
115g castor sugar
115g icing sugar
1 vanilla pod
For the compote:
500g mixed summer fruits [frozen mixed berries can also be used ]
1 cinnamon stick
Vanilla pod
2 slices of ginger
100g sugar
For the yoghurt:
1 x tub of greek/natural yoghurt
Zest of 1 lime
1 tablespoon of organic honey
To garnish
A selection of fresh summer berries, raspberry strawberry blackberry blueberries etc. Crushed toasted pistaccio nuts,
method:
1. For the meringue, beat the egg whites until they form light soft peaks
2. Gradually add the castor sugar until the peaks stiffen
3. Sieve the icing sugar into the mix and fold in gently
4. Split vanilla pod and scrape seeds into meringue, mix through gently
5. Pipe or spread onto a non stick baking tray/ parchment paper and cook at 105 degrees for approx 110 mins
6. For the compote, add all the ingredients to a thick bottom pot and cook for approx 20 mins
7. Allow to cool, remove cinnamon stick store in an airtight jar
8. For the yoghurt, mix the yoghurt, lime zest and honey together set aside
9. To serve, layer crushed meringue, fruit compote, fresh berries and yoghurt in a tall glass or bowl, top with toasted crushed nuts
