It is Valentines; this recipe is so simple but is a great treat for your loved one. With heart-shaped meringues sweet berries and cream, a great desert after your romantic meal.
This need not be just for Valentines, it is tasty, creamy and decadent for any time of the year!!
4 large organic egg whites
115g caster sugar
115g icing sugar; sieved
red food colouring
150g fresh strawberries
1 tbsp. icing sugar
2 tubs double cream
3 tbsp. white sugar
1 tsp vanilla essence
A handful of fresh blueberries
Strawberries for decoration
Redcurrants for decoration
Pre-heat oven to 100 degrees, line a baking sheet with parchment paper (you can stick this paper down with blobs of the meringue mixture later) Make the meringue in advance as they taste better after being left in a warm oven for a few hours.
Whisk the egg whites on a medium speed to be stiff, the bowl should be able to sit above your head without dropping any mixture, with soft peaks forming when you move the whisk.
Next turn up the speed and add the white sugar a spoonful at a time; once all mixed in the mixture should be glossy.
Then fold in the icing sugar, again a little at a time. Add a drop of food colouring, fold in to make the meringue pink, then pop into a piping bag.
Pipe small hearts out onto the prepared tray and bake in the oven for 2 hours. Turn the oven off after the 2 hours and leave the meringues in there for a few more hours.
In a blender blitz up the strawberries and icing sugar to be a sauce, set aside.
Whisk the cream up, when it starts to thicken add the sugar and vanilla, whisk the cream to become thick.
Crumble in some of the meringue hearts reserving some for decoration.
Stir in the blueberries. In layers starting with a little sauce layer up the mess, to have sauce then cream and so on. Decorate with redcurrants, sliced strawberries and a meringue heart each.
Happy Valentines Day,
If you are in the Costa del Sol the full recipe is featured in the Seaside Gazette!
❤ Love Lulu ❤