Berry meringue stack

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Think pavlova crossed with a mille feuille: layers of meringue stacked with mascarpone and zingy berries. This makes a great dessert for special occasions.

Ingredients

For the meringue:
4 free-range egg whites
¼ t cream of tartar
220 g caster sugar
½ t vanilla extract
½ t white vinegar
1–2 cups mascarpone
200 g mixed berries
For the gold drizzle:
2 t edible gold dust
3 t alcohol (e.g. vodka)

Cooking Instructions

1. Preheat the oven to 110°C. Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar, then beat until stiff and glossy. Fold in the vanilla and vinegar.

2. Line large baking trays with baking paper. Spread thin rounds of meringue mixture onto the baking paper – some small, some a little larger – I like them different sizes.

3. Bake for 1 hour. Turn off the heat and leave to cool in the oven.

4. Spread with mascarpone and stud with berries and layer to make a tower if you like.

5. Mix the gold dust and alcohol to form drizzle and use to gild the meringue tower.

Browse more meringue recipes here.